November 16, 2015

Turkey and Sausage Chili

Shared by Lucie J.
The Hartford


4 28-oz cans of tomato puree
2½ teaspoons Salt
4 tablespoons Dark chili powder
5 tablespoons Worcestershire sauce
5 cloves Garlic
1 large Onion
2 large Green peppers
2 pounds Ground sausage
3 pounds Ground turkey
5 cans Dark red kidney beans


1. Put tomato puree in large pot with salt, chili powder and Worcestershire sauce and bring to a simmer at a low temperature.
2. Chop onion, peppers and garlic. Add to sauce.
3. In a skillet, cook the sausage meat first. Add cooked sausage to pot of puree.
4. Using same skillet (do not wash), cook ground turkey (this flavors the turkey meat). Drain and add to pot.
5. Add kidney beans.
6. Simmer for 2-3 hours. Can eat the same day, but tastes even better the second day.

Serving size may vary

Download this and our other Thanksgiving recipes.

© Copyright 2017 The Hartford. All Rights Reserved. Brought to you by The Hartford. The content displayed is for information only and does not constitute an endorsement by, or represent the view of, The Hartford.

Information and links from this article are provided for your convenience only. Neither references to third parties nor the provision of any link imply an endorsement or association between The Hartford and the third party or non-Hartford site, respectively. The Hartford is not responsible for and makes no representation or warranty regarding the contents, completeness or accuracy or security of any material within this article or on such sites. Your use of information and access to such non-Hartford sites is at your own risk. You should always consult a professional.