PEACHY KEEN 3 BEAN SAUSAGE & TURKEY CHILI

Ingredients

3 tablespoons olive oil

1 large onion, chopped

1 fennel bulb, chopped (about 2 cups)

6 large garlic cloves, chopped

1 jalapeño pepper, chopped (including the seeds)

1 large green bell pepper, chopped

1 red or orange bell pepper, chopped

1 pound bulk sweet Italian pork sausage

1 pound ground turkey

1 tablespoon salt

1 tablespoon Dish off the Block Ragin’ Cajun Spice Blend

1 tablespoon cumin

2 teaspoons chili powder

1 teaspoon cinnamon

1 teaspoon paprika

1, 4.5 ounce can chopped chilies

1, 15 ounce can sliced peaches in juice

1 cup dry white wine

1, 14.5 ounce can chopped tomatoes

1, 28 ounce can San Marzano tomatoes

1, 15.5 ounce can black beans, drained and rinsed

1, 15.5 ounce can cannellini or Northern beans, drained and rinsed

1, 15.5 ounce can kidney beans, drained and rinsed

¾ cup semi-sweet chocolate chips

4 fresh peaches, pitted and chopped into 1” pieces

Garnishes:

3 fresh peaches, pitted and sliced

1 cup sour cream

1 cup freshly shredded cheddar cheese

¼ cup fennel fronds

¼ cup cilantro leaves

Instructions

Heat the olive oil in a 6-7 quart Dutch oven over medium high heat. Add the onions and fennel to the pot and cook, stirring occasionally, for 4-5 minutes until fragrant and the fennel begins to soften. Add the garlic, jalapeño, green and red bell peppers to the pot. Continue cooking, stirring occasionally, for 4-5 minutes more.

Add the sausage to the pot and cook, breaking the sausage up with a wooden spoon into small pieces, until the sausage is almost cooked through. Add the ground turkey, salt, Cajun spice blend, cumin, chili powder, cinnamon, and paprika to the pot. Continue cooking breaking up the turkey and stirring until the turkey turns white and is mostly cooked through. Add the chopped chilies and the can of peaches to the pot. Cook for 4-5 minutes more, stirring occasionally and breaking the peaches up with the spoon.

Add the white wine to the pot and bring to a low boil. Reduce the heat to medium and cook, scraping any brown bits from the bottom and sides of the pot. Add both cans of tomatoes to the pot. Break up the whole San Marzano tomatoes with the wooden spoon into small pieces.

Add all of the beans to the pot and reduce the heat to low. Cook for 30 minutes to 1 hour, stirring occasionally, allowing the flavors to meld. Add the chocolate chips and fresh peaches to the pot and cook for 10 minutes more, stirring to allow the chocolate to melt into the chili.

Serve the hot chili in bowls and garnish with a few slices of the fresh peaches, a dollop of sour cream, some shredded cheese, fennel fronds, and cilantro leaves. DEVOUR!!

This chili has deep layers of flavor that are elevated with sweet peaches and dark chocolate. Notes of anis from the fennel, earthy cinnamon, and spicy jalapeno further add to the complexity. The sausage and turkey mingle with 3 types of beans and are the perfect carriers for all of this rich, sweet, & spicy flavor