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Thursday, December 13, 2012

Slow Cooker Turkey Chili


At last, I finally found my perfect chili recipe. I always thought cooking chili was an art that only those who perfected over time were able to gloat about. But alas, I made it once, and I am gloating. This was the best chili I have ever had.

At first glance, the list of ingredients looks daunting, but it is really just a “pinch of this,” “a can of that.” Combined with the fact that it is healthy, hearty, and delicious, it is the perfect winter meal. Next go around, I plan to triple to recipe, share some with my family and store the rest away in the freezer for that cold winter night when I really don’t feel like cooking (like tonight!).

Prep Time: 10 minutes
Cook Time: 8 hours


Slow Cooker Turkey Chili
Serves 6

1 pound lean ground turkey breast, approximately 93% lean
1 yellow onion, diced
1 teaspoon dry, rubbed sage
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes, no salt
1 (6 ounce) can tomato paste, no salt
2 tablespoons chili powder
1/2 teaspoons black pepper
Kosher or sea salt to taste
2 cups water
Shredded cheese

**Depending on your taste, add more of less of the paprika, chili powder and red pepper flakes.**

  1. Combine the first 6 ingredients in a large mixing bowl.
  2. Cook turkey mixture in a large skillet on medium heat, breaking up turkey into small pieces, cook until no longer pink.
  3. Drain off any fat, add turkey to slow cooker along with all remaining ingredients.
  4. Add cooked meat and all other above ingredients to slow cooker,
  5. Cook on low for 8 hours.
  6. Sprinkle with shredded cheese before serving.

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