Cooking Time/Preparation: 2 Hours
2 pounds of ground turkey
1 pound of ground Italian sausage
2 tablespoons of avocado oil
1 large yellow onion, chopped
1 green bell pepper, chopped
2 large garlic cloves, chopped fine
1 (15 ounce) can of kidney beans
2 (28 ounce) cans of fire roasted crushed tomatoes
1 (16 ounce) can of tomato paste
3 tablespoons of Sweet & Spicy Sriracha Lime seasoning by My Fabulous Food
2 tablespoons of Citrus-Infused Salt Free Blend by My Fabulous Food
1 teaspoon of chili pepper flakes
1 teaspoon of scotch bonnet hot pepper sauce (optional; I used Walkerswood)
2 cups of chicken broth
Optional additions: lime slices, Gouda cheese, sour cream, sliced avocado, sliced sweet mini peppers, green onion, fresh parsley, tortilla chips (I used the light and crispy organic tortilla chips from Late July Snacks)
Over medium-high heat, in a large pot (I used a cast iron dutch oven), brown ground turkey and Italian sausage.
In a separate pan, over medium heat, saute chopped onion, bell pepper, and garlic in avocado oil until translucent (approximately 5 minutes). Add onion, bell pepper, and garlic to the large pot with browned meat.
In the large pot, add kidney beans, crushed tomatoes, tomato paste, seasonings, hot pepper sauce, and chicken broth. Stir until all ingredients are completely mixed.
Simmer over medium-low heat for 1 to 1 1/2 hours.
Once complete, adjust with additional seasonings if necessary. Top with fresh limes (with a squeeze of lime juice), Gouda (or another cheese of your choice), sour cream, sliced avocado, sweet peppers, green onion, and/or fresh parsley. Serve with tortilla chips.