Believe it or not, it’s been a bit chilly in the South lately, and what with the three members of our family rotating through some evil upper respiratory virus, I’ve been looking for easy, healthy, hearty meals. Out comes the slow cooker.
This recipe for turkey chili is a combination of several I’ve found, with a few of my own additions based on what was available in the pantry (you know how that goes). The combination turned out to be a winning success.
This recipe is a bit on the spicy side, though to my great surprise, my almost two-year-old didn’t seem bothered at all by it. It you want it not quite so spicy, reduce the amount of red pepper you add to mix.
Here’s how you do it:
1 lb ground turkey meat
1/2 white onion
1 can of fiesta corn, drained
1 can of tomato soup
1 can of black beans, drained
1 can of kidney beans, drained
1 can of stewed, chopped tomatoes
2 tbsp of chili powder
1/2 to 1 tsp of red pepper
1/2 tbsp garlic powder
Dash of black pepper
Dash of allspice
Salt to taste (we used about 1 tsp)
Shredded cheese and Fritos for garnish
1. Brown the turkey meat and drain.
2. Coat the slow cooker in non-stick spray.
3. Add and mix all ingredients.
4. Cook on low for 8 hours.
5. Serve with shredded cheese and Fritos!