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Thursday, November 29, 2012

Crock Pot Turkey Chili

We have made this recipe twice in the last two weeks... The first time around it tasted alright but a touch bland. A teaspoon of garlic salt and some grated cheddar and parmesan cheese added the second go 'round was the perfect addition!

Adapted from Taste of Home

  • 1 pound lean ground turkey
  • 1 medium bell pepper, finely chopped
  • 1/2 a large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) petite diced tomatoes,  not drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-3/4 cups frozen corn
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon chili powder
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • toppings: Grated cheddar cheese and grated parmesan cheese
Directions: In a large nonstick skillet (or a stainless steel skillet coated with cooking spray), cook the turkey, pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Transfer to a 4-qt. slow cooker. Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, garlic salt, cumin and garlic powder. Cover and cook on low for 4-5 hours or until heated through. Serve with optional toppings if desired. Yield: 6 servings (2-1/4 quarts).

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