Turkey and Italian Sausage Chili just hot a spot each and every time.

Don’t just love a good bowl of piping hot chili? I can’t even tell you how much I love chili, especially over crunchy french fries.

I am experimenting with different types so I’m planning to post different recipes this year.

Perfect for any sporting house parties; football, baseball, and so on. Also, it’s perfect for those long winter days, or when you simply want a bowl of comfort.

Most of the time, I would add a bunch of vegetables, such as onion, kale or spinach, celery, etc.

Sometimes simple seasoning gives me that kick to kill the cravings like one we have here.

This is a quick chili, so you do not require to cook all day, but approximately 30 minutes altogether.

I am on the mission to try recipes that my friends are making for years, and when I find one that I love, I will share it with you guys.

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This one is all mine though. I wanted to skip the beef and make a somewhat lighter version using ground turkey.

That being said, we all know that I love this even more with ground beef, so if you have it you can use it instead of turkey.

Since I had an Italian Sausage in my fridge, I thought it would give a superb flavor, and yes, I was right.

It was not overly spicy, although people that do not eat or like spicy even this would be too much. After all, it’s chili so you’d expect a little heat.

if you try making this delicious, quick and easy Turkey and Italian Sausage Chili tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

RECIPES YOU MIGHT LIKE:

BEEF GOULASH STEW

EASY SHRIMP AND GRITS

CHORIZO CHILI TATER TOTS CASSEROLE

BEEF CHILI BAKED POTATOES

CHILI CHEESE FRIES

Yield: SERVES 6

Turkey and Italian Sausage Chili

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Easy and quick recipe for Turkey and Italian Sausage Chili

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 lb ground Turkey
• 1/2 lb Italian Sausage without casting
• 1 large red Bell Pepper chopped
• 1/2 Jalapeno finely chopped
• 1 dried Bay leaf
• 2 cans Fire Roasted diced tomatoes 14.5 oz each can
• 1 1/2 cups organic Chicken broth
• 1 15.5- ounces can Dark Red Kidney Beans drained
• 1 15.5- ounces can Chili Beans
• Add more salt to taste only if needed

Garnish:

• 2 cups shredded cheddar cheese or Mexican blend shredded cheese
• 1 cup Sour cream
• Pickled Jalapenos

Homemade Chili Seasoning for 6 servings

• 1 tsp ground Cumin
• 2 teaspoons Chili powder
• ¼ tsp Cayenne pepper
• ¼ tsp Garlic powder
• ½ tsp Onion powder
• ¼ tsp. dried Oregano
• ¼. tsp. dried Parsley
• ¼ tsp freshly ground pepper
• 1 tsp salt
• 1/2 tbsp. all-purpose Flour /OR Rice Starch

Instructions

1. Heat the olive oil over high heat in a large pot and add the ground turkey and Italian sausage. Cook until lightly browned, about 5 minutes, breaking down the meat until it is completely cooked.
2. Add bell pepper, jalapeno, bay leaves and 2 tablespoons of chili seasoning. Stir well and cook for about 2 to 3 minutes at a medium temperature.
3. Add the tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer, for 10 to 12 minutes.
4. Add the drained beans and a whole can of chili beans, then cook, stirring occasionally, for about 10 more minutes. Taste to see if it needs more salt to taste.
5. Serve with cheese, sour cream, and pickled jalapenos if desired.

Notes

You may use ground beef instead of ground turkey.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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When it comes to soup, It doesn’t matter if it’s hot or cold if you are sick or healthy, Chicken soup can lift your spirit and makes everything better. Don’t you all agree with me?  All three of my kids love homemade soup, especially with these drop dumplings.  Some would call these European dumplings, thus do not confuse them with Asian-style dumplings, because they are not similar at all.

It takes some practice to make them right, but there is a trick that I’ll tell you before you make the whole mess in the pot.  I’ve been eating this soup my whole life and constructing it over 20 years, so when I tell you that this soup heals your soul, trust me.  I know it asks lots of ingredients, but it is all necessary for a one powerhouse soup.  You can also make this with medium size, roughly 3 pounds whole chicken, but that takes nearly 3 hours to cook, which I don’t mind when it’s cold outside and I honestly enjoy those slow-cooked soups without a pressure cooker.  Anyhow, this is faster, but still astonishing and healthy soup that will knock your socks off.
Now, let’s get started.

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Homemade Drop Dumplings, Chicken Soup

The best Homemade drop dumplings chicken soup

Course Soup

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Servings 6

Author Sandra | Sandra's Easy Cooking

Ingredients

Soup

• 1 chicken breast skinless
• 9 cups Water
• 1/2 Onion with a peel
• 3 Garlic cloves with a peel
• 2 inches fresh ginger with a peel
• 1 tablespoon dry parsley
• 2 bay leaves dried
• 2 bouillon chicken cubes
• 2 celery stalks
• 2 Parsnip peeled
• 1 cup or more baby Carrots or a couple of large carrots, sliced
• Salt and Ground black pepper to taste
• A squeeze of Lemon about 1 teaspoon

Drop Dumplings

• 2 large Eggs preferably cage-free organic eggs.
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground black pepper
• 1/8 teaspoon Baking Soda
• 4 tablespoons All-Purpose Flour
• 7 tablespoons Corn Meal
• Splash of Water

Instructions

1. Take the skin off the chicken breast, then add all the ingredients except salt and pepper in the large pot.
2. Fill the large pot with the water; It may take 6 cups, but if your pot is large enough, add 8 because it will go down as it cooks. Also, you can always add more water.
3. Allow the soup to boil at high temperature; it will take around 20 minutes. Season it with salt and ground black pepper. Don't add too much, as you can always add more in the end. Allow it to cook for at least one hour at a lower temperature half covered with a lid, almost a simmer. As it cooks skim some fat from the top of the broth and toss. You don't need that foam that forms from the chicken. The chicken should be very tender, and vegetables completely cooked.
4. Drain the broth into a separate large pot, and place it back on the heat.
5. Meanwhile, shred chicken with your fingers, and place back in the broth. If you want any vegetables back in the pot, now is the time to add it back, otherwise, toss it because there is no other use unless you going to eat it.

Dumplings:

1. Make sure to start on dumplings after the soup is done.
2. Crack eggs into the bowl, then add salt, pepper and baking powder, and mix.
3. Add all-purpose flour and cornmeal, mix well. As you mix it will become thicker. Just add a splash of water, mix, then add oil.
4. The batter needs to be thin, but still thick enough, so it holds nicely when you pick it up with a spoon.
5. Allow the soup to boil, as the broth is rolling add one spoon of the batter. If it holds nicely and pops up after about 10 seconds the batter is just right. However, if the dumplings fall apart the batter is too thin, which in that case you would add a bit more all purpose flour to the batter and mix.
6. You would use about 1 tablespoon of batter and drop in the rolling broth. Don't stir, don't disturb it, just let the dumplings cook for 3 to 4 minutes and take off the heat.
7. Serve immediately and Enjoy!

Recipe Notes

Use chicken with the bones. You can even use other parts of the chicken for the richer flavor. Dark meat from the legs, wings thighs is very flavorful too. You can make it your own way.

SANDRA

My daughter, Anna, and I love Baked Potato Soup. We pretty much love any soup but ever so often we crave this one or mushroom soup the most.

I mean what not to like, right?! It is pure comfort in every spoonful that you take. It’s warm, tasty and most definitely not to hard to make.

If you ask me, I could personally have soups every single day. That associates me with my grandpa as well as my father-in-law who requests soup every day.

Tap here soup recipes

Well, I just feel so much better when I eat it so that’s why I like having it every day.

There so many amazing soups that you can literally have each day different one. Don’t you agree with me?

Recently I have been making a lot of tasty soups. Just check out my roasted tomato soup, Chicken and pea soup, BACON AND KALE SOUP, CANNELLINI BEANS AND SPINACH CHICKEN NOODLE SOUP, CABBAGE AND BARLEY RICE SOUP and of course, kimchi jjigae.

Do you know what I am craving today? Yes, it’s soup.

Korean Oxtail soup to be more precise. It does take some time to be cooked but I’ll leave that for my weekend project.

Maybe it’s a winter thing, or perhaps I just need to comfort my soul trying not to have holiday meltdowns.

Well, I don’t know about you but soups do put me in a better mood. I just love the feeling of a warm hug on the inside.

Hey, if you get inspired and make this Baked Potato Soup, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

Yield: Serves 4

Baked Potato Soup

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Delicious Recipes for Baked Potato Soup

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time To Bake Potatoes 1 hour

Total Time 1 hour 25 minutes

Ingredients

• 4 potatoes for baking
• 6 bacon slices
• 3/4 cup chopped green onions divided
• 2/3 cup all-purpose flour
• 4 cups Milk or reduced-fat works fine
• 1 cup Chicken Broth low sodium
• 1/2 cup Heavy Whipped Cream
• Salt and ground black pepper to taste
• 1 tsp. Dry Parsley
• 1/2 tsp thyme
• 1 cup 4 ounces shredded Smoked Gouda Cheese, divided

Instructions

1. Preheat oven to 400°F. Wash potatoes and wrap each potato individually in heavy-duty Aluminum foil and bake for about 1 hour or until tender. Cool for a bit, then peel the potatoes and mash. It doesn't have to be perfectly matched, just roughly mash. (Leftover baked potatoes work too)
2. In a larger pot, add bacon (cut into small pieces) and cook until crispy. Remove, and place on the kitchen paper towel. Set aside until ready to serve.
3. Add chopped green onions in the pot and saute for a few minutes, remove half of the green onions/scallions for the garnish.
4. Mix flour with milk (Roux) until smooth. Turn the heat on medium, add milk in the pot, stirring Roux in with a whisk until blended and smooth, then add chicken stock and heavy whipped cream. Cook over medium heat until thick and bubbly (about 5 minutes). Add mashed potatoes, 3/4 cup of cheese, salt and pepper to taste, parsley, and thyme; Stir until cheese melts and everything is combined, about 8 minutes.
5. Ladle soup into each bowl and sprinkle each serving with cheese, green onions, and crunchy bacon. Garlic croutons are really good too.

Notes

You can use Cheddar Cheese instead, or any that you prefer or like. Smoked Gouda cheese adds so much flavor. Bacon is a must, but you can use turkey bacon if you do not eat pork. Now the flavor is a bit different. Russet potatoes are high starch potatoes and great for this soup. If you are using cold leftover baked potatoes, I would recommend mash them when you add into the pot to cook use fork to smash more or add soup in a blender if you do not like potato chunks.

If you are going to puree soup to a smooth consistency in a food processor or a blender often you'd have to work in batches.

The reason why I am pointing that: the liquid may start coming out the edges of the food processor or the built-up steam can actually blow the lid off the blender, so the best way is to add maybe half of the food processor or blender as you puree.

If it's too thick for you, just adjust the liquid. Add more milk or chicken broth, boil, whisk and see if the thickness is the way you like it.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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