I decided to break out the Crock Pot this week and make some turkey chili! I have messed around with this recipe a hundred times and think I've finally got it. We like our chili spicy & really chunky. Here's my recipe:
- 2 lbs ground turkey (or ground beef)
- 28 oz can of crushed tomatoes
- 1 16oz can of black beans
- 1 16oz can of garbonzo beans
- 1/2 bag of frozen corn (about 8oz)
- 1 jalepeño (take out the seeds if you don't want it too spicy)
- 1 green pepper
- 1 red pepper
- 1/2 onion
- 1tbsp of oregeno
- 1tbsp of red pepper flakes (or less if you don't want it too spicy)
- 1tbsp seasoning salt
- Salt & Pepper to taste
Toppings (Optional) –
- Sour Cream (or greek yogurt for a healthy option)
- Shredded Cheese
First, you brown the meat. (I took a picture but it did not look very appetizing so I decided not to include it here. :)
I browned the meat in a sauce pan with salt, pepper & red pepper infused olive oil (Trader Joe's).
Then, add the 28oz can of crushed tomatoes to the crock pot. Add in the spices and stir a little. The measurements in the ingredients list are flexible. The best part about chili is that you can add whatever you want.
This roasted corn from Trader Joe's is really good! I've also made this recipe with regular canned corn and that works well too.
Rinse the beans before you add to the crock pot.
Chop & add the veggies. I try to chop the vegetables as small as possible so you get a little bit in every bite. I can also trick Billy into eating vegetables that way!
And that's it! I cooked this batch on low for 10 hours. Add the toppings before serving. The avocado & sour cream help cool down the spice a little.