Since I’m sort of kinda occasionally trying to use up the meat that I’ve purchased in the past I decided to make a large pot of Turkey Chili this weekend. I only used half the amount of turkey I was supposed to and added extra beans since that’s my favorite part anyway!
Turkey Bean Chili
1 lb Ground Turkey
1 onion, chopped
1 green pepper, chopped
4 (14oz) cans diced stewed tomatoes
1 can Kidney Beans, drained and rinsed
1 (15oz) can Chili Beans, not drained
1 (15oz) can Black Beans, drained and rinsed
1 (15oz) can White Beans, drained and rinsed
1 (15oz) can Pinto Beans, drained and rinsed
1 tbsp Chili Powder
1 Jalapeno, diced
1 tsp Cumin
1 tsp Salt
3/4 tsp Black Pepper
1. Brown the Turkey in a frying pan, place in slow cooker. Saute the onion and peppers in the pan untill onions are translucent.
2. Add everything into a slow cooker, cook on high for 2-3 hours or on low for about 6-ish. Can cook longer then this if it needs to.
Personally it wasn’t nearly spicy enough. I left all the seeds in the jalapeno too. Next time I will add some diced banana peppers, another jalapeno and probably more chili powder to up the heat. I also used mostly beans that I cooked myself from dry and froze in 2 cup portions. The spice level allowed me to give some to my parents, I hope they enjoy it when they try it! One of the nice things about chili is that it’s easy to freeze and keeps awhile. It’s something I’ll have to tweak a bit, but is a good base to build from.