Turkey & Chicken Chilli

Ingredients:
Extra Virgin Olive Oil, 2 tbsp
Shady Brook Farms 99% Ground Turkey Breast, 16 oz
Perdue Ground Chicken, 16 oz
Aidells Cajuun Style Smoked Andouille Sausage, 4 serving Vidalia Onion, 2 serving
Tuttorosso New World Style Tomato Sauce, 13 serving
Hunts Petite Diced Tomatoes, 7 serving
Goya Cannellini Beans, 3.5 serving
Goya Low Sodium Pink Beans, 3.5 serving
Goya Low Sodium Red Kidney Beans, 3.5 serving
Goya Low Sodium Black Beans, 3.5 serving
Black Pepper to taste
Oregano to taste
Garlic Powder to taste
Chilli Powder to taste
Cayene Pepper to taste

Peel and dice 2 medium onions, and slice Andouille sausage lengthwise, and then slice into 1/4 inch slices and set a side. Heat Olive Oil in large pot on low heat, and cook thoroughly ground Trukey and ground chicken. When turkley and chicken are cooked well, add the sausage and cook for about 10-15 minutes. Then add onions and cook for about 20 minutes longer. Add tomato sauce, diced tomatoes, all the beans, black pepper, oregano, Garlic powder, chilli powder, and cayene pepper. Stir the ingredients, and increase the heat and bring to a boil. When it comes to a boil, reduce the heat to low, cover and simmer for the remaining time stirring occaisionally making sure chilli doesn't stick on the bottom. Adjust the seasoning as you like. Enjoy!

Serving Size: 22 - 10 ounce servings

Number of Servings: 22

Recipe submitted by SparkPeople user PROULXL.