I made a batch of this, along with my
White Chicken Chili, for our Super Bowl Party. Normally, that White Chili is the star of the show but this Turkey Chili definitely gave it a run for its money. There was hardly any left and I made a ginormous batch! The best part? It's HEALTHY!! Hahaha, suckers! It's super easy, too. I threw everything together in the Crock Pot before church and it was ready just before kick off. But if you're cooking for a family of 4-5, I highly recommend halving this recipe.
Turkey Chili
(Recipe from
Hungry Girl To the Max by Lisa Lillien)
Ingredients:
One 29-oz. can tomato sauce
One 14.5-oz. can diced tomatoes, drained
One 15-oz. can chili beans, not drained
One 15-oz. can red kidney beans, drained and rinsed
1 cup chopped baby carrots
1 cup canned whole sweet corn kernels
2 bell peppers, chopped
1 large onion, chopped
1 - 3 canned chipotle peppers in adobo sauce, chopped, sauce reserved (the more you use, the spicier your chili will be)
2 tsp. chopped garlic
1 tsp. chili powder
1 tsp. ground cumin
1 lb. raw lean ground turkey
Directions:
1) In a large bowl, combine all ingredients except for turkey.
2) Add 2 tsp adobo sauce from the canned chipotle peppers (more if you want a spicier chili).
3) Mix ingredients well.
4) Break up the ground turkey into small chunks and place in bottom of Crock Pot.
5) Pour mixture on top of turkey; mix well.
6) Cover and cook on low for 7-8 hours (or high for 3-4).
7) Season with salt if desired.
8) Stir well before serving.
