Spicy Turkey Chili
2 Tablespoons olive oil
4 cloves garlic, minced
1 medium onion, small diced
1 green pepper, small diced
1 Tablespoon ground cumin
2 teaspoons Dave’s Cayenne Pepper Sauce
2 (15-oz.) cans pinto beans in chili sauce
1 (15-oz.) can kidney beans, drained and rinsed
1 jar Dave’s Spicy Heirloom Sauce
3 Tablespoons light brown sugar
4 cups chopped leftover turkey
Chili toppings, such as sour cream, shredded cheese and avocado
Add the olive oil to a large, heavy-bottom pot set over medium heat. Once the oil is warm, add the minced garlic, diced onions and diced peppers and cook, stirring frequently, until the vegetables are soft, about 5 minutes.
Add the ground cumin, cayenne pepper sauce, pinto beans (with chili sauce), kidney beans, spicy tomato sauce and brown sugar to the pot, stirring to combine. Add the chopped turkey, reduce the heat to low, and cook the chili, stirring occasionally, until it is warmed throughout, about 10 minutes.
Serve the chili topped with sour cream, cheddar cheese and avocado.