Slow Cooker Turkey Chili
Hearty healthy, super easy to big batch, and a great place to hide unlimited vegetables! Make it for dinner tonight and freeze some for a night when you don’t have time to cook!
SLOW COOKER TURKEY CHILI
Ingredients:
· Canola or olive oil cooking spray
· 2 TBLSP canola or olive oil
· 2 medium onions, chopped
· 6 garlic cloves, minced
· ¼ cup chili powder
· 1 ½ TBLSP dried oregano
· 1 ½ TBLSP ground cumin
· 1 TBLSP paprika
· 2 tsp salt
· 2 tsp freshly ground black pepper
· 3 lbs lean ground turkey or ground turkey breast
· 1 medium red bell pepper, seeded and chopped
· 1 medium yellow bell pepper, seeded and chopped
· 1 medium green bell pepper, seeded and chopped
· 2 (14 oz) cans diced tomatoes
· 1 (6 oz) can tomato paste
· 3 TBLSP red wine vinegar
· 3 (15 or 16 oz) cans of beans drained and rinsed. (Use black, pinto, kidney, garbanzo, or any other bean you like. I used a combination of several different kinds!)
How to make it:
· Spray the inside of a large 6-quart slow cooker with cooking spray.
· In a large skillet or sauté pan set over medium-high heat, heat the canola/olive oil. When the oil begins to shimmer, add the onions and garlic, and cook until soft, about 5 minutes.
Add the chili powder, oregano, cumin, paprika, salt, and black pepper. Cook until the spices are fragrant, about 2 minutes. Transfer the mixture to the slow cooker.
· Using the same pan set over medium heat, cook the turkey in batches until browned, draining the excess liquid, if necessary. Transfer the turkey to the slow cooker.
· Add the bell peppers, diced tomatoes, tomato paste, and vinegar. Add 2 cups of water and the beans. Stir well.
· Cover and cook on low for 6 hours, or High for 3 hours. Stir well before serving.
Makes 15 servings.
Thanks to Jesse Kropelnicki and “The Endurance Training Diet & Cookbook”