Turkey & Sausage Black Bean Chili

 



1 pound Turkey
3 Hot sausage links (about 1/2 pound)
1/2 red pepper, chopped
1/2 yellow spanish onion, chopped
4 cloves of garlic, chopped
2 plum tomatoes chopped
2 cups low sodium fat free chicken broth
1 teaspoon salt
1 teaspoon red pepper flakes
1 tablespoons of cumin seeds
1 1/2 teaspoons dried cilantro
2 teaspoons chili powder
1 1/2 teaspoons black pepper
1 teaspoon oregano
Goya Olive Oil
1 8 oz. can Goya tomato sauce
1/2 can Goya black beans (you can use the whole can)
chopped green onion for garnish (optional)
Juice of one lime
Mexican blend of cheese (asadago, cheddar, quesadilla cheese etc.) 1/2 cup plus extra for garnish (optional)


Heat oil in large stock pot.  Add in the onions and cumin seed, cook until translucent about 5 to 6 minutes,  then add in the red pepper and cook another five minutes, finally  the garlic and cook 4 to 5 minutes longer. Stirring every couple minutes.  Pur in the ground turkey,sausage, chili powder, black pepper, oregano, red pepper flakes, cilantro, salt and cook all the way, breaking it up as you go (until it  resembles taco meat.)  About 8 to 10 minutes.  Pour in the tomato sauce and cook about 5 minutes until well blended.  Add in the chicken stock and bring to a boil, pour in the half cup of cheese and tomatoes, lower the heat and let simmer for 2 hours. If desired add in two tablespoons of cornstarch to thicken. Right before serving squeeze in lime juice and stir.  Top with cheese and green onion if desired.