Turkey and Pork Chili
Ingreadient
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cooking spray
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1 ½ sweet onions (such as Vidalia), chopped, divided
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2 cups chicken broth
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1 (15.5 ounce) can chili starter (such as Bush's Chili Magic)
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2 tablespoons dried oregano
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1 green bell pepper, chopped
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1 jalapeño chile pepper, minced
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1 ½ tablespoons unsweetened cocoa powder
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1 ½ tablespoons chili powder
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2 teaspoons ground cumin
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2 teaspoons garlic salt
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2 teaspoons paprika
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1 teaspoon cayenne pepper
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1 ¼ pounds ground lean turkey
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1 pound lean ground pork
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1 (28 ounce) can diced tomatoes with green chiles (such as Rotel)
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1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
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1 (14.5 ounce) can diced tomatoes with green peppers and onions
Direction
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Coat a large saucepan with cooking spray over medium heat. Add 1 chopped sweet onion; cook until tender, about 5 minutes. Add chicken broth, chili starter, and oregano; increase heat to medium-high and simmer for 20 minutes.
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Meanwhile, coat a large stock pot with cooking spay; reduce heat to medium. Add bell pepper, remaining 1/2 chopped sweet onion, and jalapeño; cook until tender, 5 to 8 minutes. Add cocoa powder, chili powder, ground cumin, garlic salt, paprika, and cayenne pepper; cook 2 minutes. Stir in ground turkey and pork; cook and stir until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
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Stir in chicken broth mixture, diced tomatoes with green chiles, fire-roasted tomatoes, and diced tomatoes with green peppers and onions; simmer about 3 hours.
