Directions

1. Start by rinsing vegetables, peeling the onion. Then remove core and seeds from the bell pepper.
2. To begin prepping, dice onion, carrots, and bell pepper. Mince garlic. Set aside.
3. Cut jalapeño or serrano pepper in half lengthwise. Remove stem, for hotter flavor keep seeds. For a milder flavor remove seeds. Mince and set aside.
4. If using lime, rinse now. Cut into wedges.
5. Leaving beans in the can, use the top to drain off some of the liquid just until the beans are not covered.
6. Now let’s start to cook, in a large pot over medium-high heat, heat oil for one minute. Add onion and sauté for 2 minutes, stirring.
7. First add garlic and simmer for 1 minute. Add carrots and bell pepper to pot. Cook until onions are soft and carrots are somewhat tender, about 5 minutes.
8. Then add the ground turkey and raw turkey sausage. Cook until brown, stirring occasionally. If using turkey sausage that is already cooked, cut it into pieces and save to add after the ground meat is cooked.
9. Continue and add beans, tomatoes, water, chiles, chili powder, and cumin to pot. Season with salt.
10. Finally, lower heat to medium. Cook until all flavors have blended, about 15 minutes.
11. Serve in bowls.
12. If using lime and yogurt, squeeze juice from lime wedges on top of chili or serve on the side. Optional: top each serving with 1 tablespoon yogurt or sour cream, sliced green onions  and 1 tablespoon grated cheese.