A favorite slow cooker turkey chili recipe — perfect for any brisk day.
Chili is just one of those go-to recipes everyone needs to have. From the first kickoff of the football season, clear through those wintery, soggy or snowy days.
And when you can slow-cook it… even better.
Here is one of my family’s favorite slow cooker chili recipes.
I love anything I can put together in a hurry. Brown the meat in a skillet over medium-high heat, add the onion and pepper and cook until slightly tender.
1-1/4 lb. ground turkey
1 sweet bell pepper, chopped
1 sweet onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt (if using dry beans, if using canned beans reduce to 1/4 teaspoon or to taste)
1/2 teaspoon red pepper sauce
1 cup dry red kidney beans, soaked and pre-cooked (or 1 15-oz. can red kidney beans, rinsed and drained)
1 cup black beans, soaked and pre-cooked (or 1 15-oz. can black beans, rinsed and drained)
1 14-oz. can whole tomatoes, undrained
6 tablespoons. shredded Cheddar cheese
Sides and Toppings
Shredded cheddar Cheese
Warmed tortillas with honey and butter
Cook turkey, onions, and garlic in large skillet, seasoned with salt and freshly ground pepper, until turkey crumbles and is no longer pink. Drain. Spoon mixture into the bottom of your slow cooker. Combine remaining ingredients, cover and cook on HIGH for 4 hours or on LOW for 6 hours.
RELATED: Pair it with this recipe – Skillet Cornbread