Chili is one of those go to dishes important to have on hand from the first kickoff of the football season clear those wintery soggy or snowy days. Here is one of my family's favorite slow cook recipe.
I love anything I can put together in a hurry. Brown the meat in a skillet over medium-high heat, add the onion and pepper and cook until slightly tender.
Slow Cook Turkey Chili
Ingredients
1-1/4 lb. ground turkey
1 sweet bell pepper, chopped
1 sweet onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt (if using dry beans, if using canned beans reduce to 1/4 teaspoon or to taste)
1/2 teaspoon red pepper sauce
1 cup dry red kidney beans, soaked and pre-cooked
(or 1 15-oz. can red kidney beans, rinsed and drained)
1 cup black beans, soaked and pre-cooked
(or 1 15-oz. can black beans, rinsed and drained)
1 14-oz. can whole tomatoes, undrained
6 tablespoons. shredded Cheddar cheese
Sides and Toppings
Sour cream
Diced onion
Diced tomato
Diced avocado
Shredded cheddar Cheese
Warmed tortillas with honey and butter
Cook turkey, onions and garlic in skillet, seasoned with salt and freshly ground pepper, until turkey crumbles and is no longer pink. Drain. Spoon mixture into the bottom of your slow cooker. Combine remaining ingredients, cover and cook on HIGH for 4 hours or on LOW for 6 hours.
Pairing:
A great side dish I love to serve with this chili is Iron Skillet Cornbread.
