Southwestern Turkey Chili is delicious and has a little spice to it from the Italian turkey sausage I used to make it. Packed full of flavors from fire roasted tomatoes, chili seasoning and southwestern style vegetables.
Mix all the chili seasonings together in a small bowl and set aside.
Make the turkey chili
Remove the casing from the Italian turkey sausage and brown in a large Dutch oven, breaking it into bite size pieces. Cook the sausage until almost cooked through the center.
Add the olive oil, diced onion, garlic, and chili spice mix to the pan. Sauté until the onion is translucent.
Add the chicken broth, tomatoes, beans and salt and pepper to taste.
Simmer for about 30 minutes on a medium heat stirring occasionally.
Reduce heat to low and cook for another 30 minutes.
To thicken the sauce mix 2 tablespoons of cornstarch with 2 tablespoons cool water until all the lumps are gone. Add to the pot and bring to a boil, stirring occasionally. The chili is done when the sauce had thickened.
Serve with a dab of sour cream, a sprinkle of cheddar cheese and some crunchy tortilla triangles.