I like to get up on Sunday mornings in the fall and winter and put together some chili in the slow cooker for football watching late in the afternoon and evening. Nothing fancy, just something flavorful and cozy. I've tried a number of turkey and chicken chili recipes for the slow cooker - some from Southern Living, Bon Appetit, Food Network - and I feel this is the best hybrid of those that I'd tried. Many slow cooker recipes don't have you cook the ground turkey first, but I find the turkey disintegrates and makes a runny chili if you don't. —tynitown
ground turkey breast
diced white onions
garlic cloves, minced
chili powder, plus 2 teaspoons
15 oz. can black beans, drained and rinsed
15 oz. can white beans, drained and rinsed
red bell pepper, chopped
green bell pepper, chopped
28 oz. cans of fire roasted tomatoes
3.5 oz. can chipotle chiles in adobo sauce, chopped (3 chiles per can, cut to 2 if you want less heat but always be sure to include the sauce)
8 oz. can tomato sauce
15 oz. can low sodium chicken broth
fresh ground black pepper
In This Recipe
Cook ground turkey, chopped onions and minced garlic in large skillet over medium-high heat until turkey is cooked through (no longer pink).
Drain and transfer mixture to slow cooker.
Add 3 tablespoons of the chili powder and the remaining ingredients. Stir mixture together and cook on low for 6-8 hours.
Just before serving, stir in remaining 2 teaspoons of chili powder.
Top with shredded cheddar and sour cream and serve with green chile cornbread.