Ingredients
2 T evoo
1 T garlic, minced
1 med. sweet onion, chopped
2 green peppers, chopped
1/2 head cabbage, chopped
1 lb. ground turkey
1 lb. ground hot Italian sausage
1 (28 oz) cans crushed tomatoes, undrained
1 (28 oz) can diced tomatoes, undrained
1 (16oz) can red kidney beans, drained and rinsed
1 (10 oz) can black beans, drained and rinsed
2 c frozen baby white corn
2 T Emeril’s Original Essence
2 T chili powder
2 T sugar or Splenda
1 c chicken stock
1 t garlic powder1 t Tabasco
1 1/2 salt
1 T dried basil
Garnish with shredded cheese and sliced scallions
Preparation
In a large pot, saute onions, garlic and bell peppers in T evoo over medium heat for 3 minutes. Remove and set aside. Saute cabbage in 1 T evoo and set aside. Add to pot ground turkey and sausage. Cook until browned. Drain and return to pot.
Add remaining ingredients (except onion, pepper and cabbage mixture) and stir well. Reduce heat to low and simmer 30 minutes, stirring occasionally. When ready to serve, add onions, peppers, and cabbage and heat. Season to taste.
