Friday, February 21, 2014

Slow Cooker Turkey Chili

I made this recipe when the temperatures dipped to a balmy 60 degrees in Santa Barbara. This chili is a great way to warm up on those cold nights and tastes even better the next day for leftovers.

I baked a skillet cornbread to go with it, but if you don't have time tortilla chips work too!

Don't get scared about the 6 hours cooking time, do it in the morning before you leave and it will be fine if it's left longer.

Servings: 6
Prep Time: 15 minutes
Cook Time: 6 hours

1 Pound, ground turkey
1 JalapeƱo, seeded and chopped (use 2 if you want spicier)
1 Yellow onion, chopped
1 Green bell pepper, seeded and chopped
1 Red bell pepper, seeded and chopped
3 Garlic cloves, minced
1 Can crushed tomatoes (28 oz.)
1 Can diced tomatoes (15 oz.)
2 Cans northern white beans, drained (15 oz. each) OR any canned bean! (pinto, kidney, etc)
2 Tablespoons hot sauce (you can omit if you want)
1 Tablespoon chili powder
1 Tablespoon cumin
1 Teaspoon salt (add more to taste if needed)
1 Teaspoon pepper

Optional Toppings: Cheddar cheese, and sour cream.

Turn your slow cooker on low. Meanwhile, cook the turkey in a pan over medium high heat. It doesn't need to be cooked all the way through, only about 4 minutes until it is light brown/pink.

Throw the turkey into the slow cooker. Then add everything else! It doesn't matter in what order, literally throw it in the pot. Only thing to mention is make sure you add everything for the canned tomatoes. (juice, etc) With the beans, just drain the can (don't wash them off) and throw them in. Mix everything together and you're DONE.

Cook on low for 6 hours. If you're going to be gone longer, you can probably get away with "warm" for 8-10 hours. If you are around, go ahead and stir it every couple of hours but no worries if you can't.

Serve in bowls and add toppings of cheddar cheese, and sour cream for a little extra flavor. Bon appetite!

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