Peanut Butter Chili

• 1 onion, chopped
• 7 cloves garlic, minced
• 1 lb lean ground pork
• 1 lb ground turkey breast
• 1 (28oz) can crushed tomatoes
• 1 (28oz) can diced tomatoes
• 1 (12oz) jar salsa
• 2 (15oz) cans black beans, undrained
• 1 (29oz) can white hominy, drained (preferably Juanita's)
• 1 (15oz) can red kidney beans, drained
• 1 cup pumpkin puree
• 1/2 cup peanut butter
• 1 chili seasoning kit* (I use Carroll Shelby's)
• 1T cumin
• 1t chili powder
• 1t chipotle chili powder (or use reg. chili powder)
• 1T olive oil
• salt, to taste
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 green pepper, diced
• 1 cup frozen sweet corn

1. 1. Add olive oil to a very large pot and cook onions and garlic over medium-high heat until onions are translucent. Add ground pork and turkey and cook until browned and cooked through. Drain fat from bottom of the pot.
2. 2. Return the pot to the burner and add everything except for the peppers and the corn. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the peppers and the corn and simmer for an additional 30-60 minutes. Makes about 16 large servings but freezes well so stock up. Customize as desired.

onion, garlic, lean ground pork, ground turkey, tomatoes, tomatoes, salsa, black beans, white hominy, red kidney beans, pumpkin puree, peanut butter, chili seasoning kit, t, chili powder, chili powder, olive oil, salt, red pepper, yellow pepper, green pepper, frozen sweet corn

Taken from www.epicurious.com/recipes/member/views/peanut-butter-chili-50112714 (may not work)