Ingredients                                                                   

• 1 pound ground turkey
• 1 pound Italian sausage
• 1 teaspoon red pepper flakes
• 1/2 each red, green and yellow peppers
• 1 large jalapeño pepper
• 3 cloves garlic
• 1 medium onion
• 1 tablespoon olive oil
• 1 pound kale, chopped
• 2 15-ounce cans fire roasted tomatoes
• 1 15-ounce can cannellini beans
• 1 15-ounce can pinto beans
• 1 15-ounce can red kidney beans
• 3 cups vegetable or chicken stock
• 1/3 cup Nature Nate’s Raw & Unfiltered Honey
• 3 tablespoons chili powder
• 1 tablespoon cumin powder
• 1 tablespoon fennel seeds
• 1 tablespoon dried oregano
• 1 teaspoon sea salt
• 3 tablespoons cornmeal

Directions

Brown the sausage and the turkey. Finely chop the peppers, onion and garlic. In a soup kettle, heat the olive oil and stir in the chopped vegetables. Stir over medium heat until softened. Add meats and all remaining ingredients. Stir to prevent burning. This chili is done as soon as it is heated through.

Note: Try this over nachos or garlic toast. Serve it hot with cornbread or biscuits.