While the weather is still cold, I’ve been taking advantage of my slow cooker. It truly is one of my favorite kitchen tools to use on a lazy day around the house. You just throw everything in and it usually yields fabulous results.
(image and recipe from Two Peas & Their Pod)
I usually make my chili with beef and I felt like it was time for a change. While searching for a new turkey chili recipe I came across this super easy version from Two Peas & Their Pod. It has definitely become a favorite in my household and will be added to my arsenal of easy cold weather meals.
1 tablespoon olive oil
1 lb 99% lean ground turkey
1 medium onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
1 (16 oz) jar deli-sliced tamed jalapeno peppers, drained (I left out)
1 cup frozen corn
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste
Optional toppings: green onions, shredded cheese, avocado, sour cream/Greek yogurt
- Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until brown. Pour turkey into slow cooker.
- Add the onion, peppers, tomato sauce, diced tomatoes, beans, jalapeños, corn, chili powder, and cumin. Stir and season with salt and pepper.
- Cover and cook on High for 4 hours or low for 6 hours. Serve with toppings, if desired.