Did you watch Super Bowl 50 on Sunday? I’m guilty of dozing during the game, but enjoying the commercials and the half-time show. I mean, who doesn’t love Queen Bey, Bruno and Coldplay? While I didn’t bust out the bean dip I usually make to celebrate this sporting event, I did bring out my crockpot and make some turkey chili. I started at around 11:30 a.m., threw everything in the crockpot at around noon and the chili was ready by 4 p.m.
Just like the slow cooker balsamic chicken recipe I’ve shared, this, too, is a staple in my household.
- 1 package ground lean Jennie-O turkey (or whatever you have in the freezer)
- 1 16 oz. can of tomato sauce
- 1 small can of tomato paste
- 1 large can (24 oz.) of petite diced tomatoes
- 1 can of kidney beans
- 1 can of black beans
- 1/2 green or red onion, diced
- 6 celery stalks, chopped
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 tablespoons paprika
- 2-3 tablespoons cayenne pepper (or more if you like it spicy)
- Salt (to taste)
- Pepper (to taste)
- Up to 1/2 cup of water
- In a large non-stick skillet, cook your ground turkey 90%.
- Once your turkey is cooked, place it in the crockpot along with the tomato sauce, tomato paste, diced tomatoes, kidney and black beans, onion, chopped celery and mix it together.
- Add the spices: chili powder, garlic powder, paprika, cayenne, salt and pepper, and mix those in.
- If you see that it’s too thick, add a little water and mix again.
- Cook on high for 4 hours.
What is your favorite type of chili to make in your slow cooker? Let me know!