Serves 10 – 12
Slow Cooker Turkey Chili
- 3 lbs turkey
- 4 Tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- 1/2 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup parsley, chopped fine
- 2 jalapeño peppers, finely chopped
- 1/4 tsp cayenne pepper
- 3 Tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black ground pepper
- 1 (28 oz) can diced tomatoes
- 4 (8 oz) cans tomato sauce
- 2 (16 oz) cans of beans (I used kidney and pinto), drained and rinsed (emit if paleo)
- 1 cup water
- Optional toppings: sour cream, shredded cheese, green onions, jalapeños, avocados, etc
– Over medium heat, cook ground turkey in a large skillet or saucepan until no longer pink. Remove from heat.
– In a separate pan, heat the olive oil over medium heat and throw in the onion, bell pepper, garlic, parsley and jalapeños. Cook for 7 minutes, or until onions are slightly translucent. Remove from heat.
– Add in the cayenne pepper, chili powder, cumin, oregano, salt, and pepper.– Add the meat and vegetable/spice mixture to the slow cooker. Pour in the diced tomatoes, tomato sauce, kidney beans, pinto beans and water. Mix to combine.– Cook on low for 6-8 hours. Serve warm and garnish with optional toppings of choice.
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Turkey Chili from Honey & Spiced