Joining me in the kitchen today is a very fun and special guest, Morgan Morris. Morgan is the six-year-old son of WSMV's Chuck Morris. When I asked for Morgan's favorite food, and what would he especially want to cook with me, he said, "Chili!" I will add that after the shoot, Morgan happily gobbled up a large serving of this chili, so it goes to show that kids definitely approve! 


  • 1 Tablespoon olive oil

  • 1 onion, diced

  • 3 cloves of garlic, minced

  • 1 pound Italian sausage (or chorizo)

  • 1.5 pounds ground turkey

  • 1 teaspoon cayenne pepper

  • 1 teaspoon chili powder

  • 1 teaspoon cracked black pepper

  • 1 teaspoon ground cumin

  • 1 teaspoon oregano

  • 2 cans (28 ounces) crushed tomatoes

  • 1 can (15 ounces) diced tomatoes (with chilies, if you desire the heat)

  • 1/2 cup red wine (this helps cut the acidity of your tomatoes; I used Black Box Cabernet Sauvignon)

  • 1 can of black beans, rinsed and drained

  • 1 can of kidney beans, rinsed and drained

  • 1 to 2 cups mashed sweet potatoes

  • dash of jalapeño juice from canned jalapeños, if desired

  • grated cheese, for topping

  • diced avocado, for topping

  • sour cream or Greek yogurt, for topping

  • pico de gallo, for topping

Heat a large pot or soup pot over medium heat. Add olive oil, then cook the Italian sausage and ground turkey. Drain any excess fat and set the meat aside in a colander. Add the diced onion and cook for about 3 to 5 minutes, then add the garlic. Cook for 2 to 3 minutes, then add the cooked meat back to the pot. Add the seasonings (using more or less to your taste). In a measuring bowl with a spout, add the crushed tomatoes, diced tomatoes and wine. Stir well, then add this mixture to the meat. Next add the beans, and sweet potatoes. Stir well and cook on low for about 20 to 30 minutes; or the longer, the better. Serve with your favorite toppings such as diced avocado, grated cheese, Greek yogurt, and pico de gallo.