October 17, 2011

Crock Pot Turkey Chili

It was a washout weekend here in Boca and the rain still hasn't stopped. Other than an empanda making class I went to in Miami (more on that in a later post) I was stuck inside and ended up doing a ton of cooking. I made pizza dough to freeze for easy weeknight meals, key lime cookies with a white chocolate glaze to use up some buttermilk I had in the fridge, banana bread and last but not least turkey chili. Chili just seems like the perfect match for a rainy day when you have football on the tube. I hope you enjoy!

1 lb ground turkey
1 medium size onion diced
4 stalks celery diced
1 green pepper diced
1 red pepper diced
1 28oz. can diced tomatoes (undrained)
1 26oz. jar Ragu original spaghetti sauce (I know it sounds weird but trust me, you won't even notice it)
1 16oz can hot chili beans (undrained)
3/4 water
3/4 cup corn (frozen or canned)
2 tbsp chili powder
1 tsp ground cumin
1 tsp cayenne pepper
1 16oz can kidney beans (rinsed and drained)
1 16oz can northern white beans (rinsed and drained)
1 16 oz can pinto beans (rinsed and drained)

In large skillet cook the turkey, onions, celery and peppers. Drain. Add the meat and all of the ingredients except the kidney, northern and pinto beans to a crock pot. Cover and cook on low for 5 hours. Add the remaining beans and cook on low for another 30 minutes.

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