2 onions, chopped

1 T. olive oil

4 cloves of garlic, chopped

2 jalepenos, deseeded & minced

2 tsp. ground cumin

1 T. ancho chili powder (regular is fine too)

2 tsp. chili powder

1/2 tsp. ground oregano

1 1/4 pounds (one package) of Turkey Italian Sausage

2 C. of chicken broth

2 – 15 oz cans chickpeas

1 -15 oz can pinto beans

1 – 15 oz can creamed corn

 

In a large stock pot, heat the oil to medium heat & add the onion. Cook until caramelized, about 10 minutes. Add the garlic, jalapeno, cumin, chili powder & oregano, cook for another 2-3 minutes. Add the sausage, breaking it up with the spoon into small pieces (make sure you remove the casing first to make this easier). Once the sausage is browned & no longer pink inside, deglaze the pan by pouring the broth into the hot pan. Scrape the pan to get all those yummy bits off the bottom. Add 1 can of the chickpeas & the pinto beans. In a blender, puree the 2nd can of chickpeas & creamed corn. Add the mixture to the chili. Simmer for about 15 minutes, or until the chili is the desired consistency. If it gets too thick, just add some chicken broth or even a beer to thin it out. Top with shredded cheese, sour cream and green onion.