Turkey Chorizo Hatch Chili

• 3 Tablespoons Olive Oil
• 1 whole Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 1- 1/2 pound Ground Turkey Chorizo
• 2 whole Hatch Chilies, Deseeded, Diced
• 1 Tablespoon Chili Powder
• 1 Tablespoon Cumin
• 1 teaspoon Oregano
• Salt And Pepper, to taste
• 1 can (28 Oz. Size) Fire Roasted Tomatoes, Undrained
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can (15 Oz. Size) Pinto Beans, Rinsed And Drained
• 2 cups Chicken Stock
• Red Onion, Sliced, For Garnish
• Sour Cream For Garnish
• Jalapeno Rounds, For Garnish
• Cilantro For Garnish

1. In a large Dutch oven preheated to medium high heat, add olive oil, onion, and garlic.
2. Saute for a few minutes until soft.
3. Next, add chorizo and break it up with a wooden spoon.
4. Add hatch chilies, chili powder, cumin, oregano, salt and pepper.
5. Stir to combine and continue to cook for another few minutes.
6. Add tomatoes, black beans, pinto beans, and chicken stock.
7. Bring to a boil and then simmer for at least 25 minutes.
8. Serve with garnishes.

olive oil, yellow onion, garlic, ground turkey chorizo, hatch chilies, chili powder, cumin, oregano, salt, tomatoes, black beans, pinto beans, chicken, red onion, sour cream, cilantro

Taken from tastykitchen.com/recipes/main-courses/turkey-chorizo-hatch-chili/ (may not work)