1 pound ground turkey
2 pounds turkey sausage links
2 cans chicken broth (15 ounces each)
2 cans ranch-style beans (14.5 ounces each)
2 cans ranch-style beans with jalapeño peppers (14.5 ounces each)
1 small onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
Seasoning salt, to taste
Rice, for serving
1. In a skillet, brown and drain turkey. Slice sausage and brown. Set aside.
2. Add chicken broth to a Dutch oven or stockpot and add beans, one can at a time. Then add onion and bell peppers. Allow to simmer, uncovered, about 30 minutes.
3. Gently stir in turkey and sausage. Cook slowly until juices are reduced by about one-quarter. Serve over rice.
Serves 16.
