Slow Cooker Turkey Chili With Kidney Beans
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
50
Spice
34
Sweetness
57
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
570 g
Ground Turkey1 cup
Chili Powder1 cup
Cornmeal2 tbsps
Garlic (minced)1 tbsp
Onion Flakes (dried)1 tbsp
Unsweetened Cocoa Powder1 tbsp
Ground Cumin1 tsp
Ground Black Pepper1 tsp
White Sugar1 tsp
Dried Parsley1 tsp
Mexican Oregano (dried)1 tsp
Beef Base1 tsp
Red Pepper Flake1 tsp
Ground Coriander1 cup
Water (or as desired)Directions:
1
Heat a large skillet over medium-high heat
2
Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker
3
Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture
4
Add enough water to reach desired consistency
5
Cook on High for 4 hours (or on Low for 8 to 10 hours)