Friday, July 22, 2011

Slow Cooker Turkey Chili

You may be thinking that making chili during the most ridiculous heat wave in recent memory is an insane person's mission. But hear me out. You brown the turkey and throw it in the slow cooker on low all day. It couldn't be simpler. And in addition to the slow cooker working to meld the flavors of the chili, the process creates no additional heat in your kitchen. None. So when the temp is 115 in the shade, and you live in a fifth floor walk up with brick walls, this should be your go to dinner.

And if that wasn't enough to sell you, it makes 8 hefty servings. And the leftovers, are even tastier than the first go-round! I got this recipe from my mother-in-law, who has made some additions of her own, like adding Rotel for some extra kick. I reproduced the original below, so you can adapt it to your individual taste.

Slow Cooker Turkey Chili
(adapted from Prevention Magazine)
1 lb ground turkey

1 onion, diced

1 tsp garlic, chopped

1 pkg taco seasoning
1 10 oz can kidney beans

1 10 oz can black beans

1 10 oz can pinto beans

1 20 oz can diced tomatoes

1 2.25 oz can tomato paste

1 cup red wine

1. In a large saute pan over medium heat, add onion and turkey. Once the onion begins to sweat, add the garlic and taco seasoning. Brown the meat (about 7 minutes).

2. To your slow cooker, add all of the beans, tomatoes, tomato paste, and red wine. Stir. Add in the turkey mixture.

3. Cook on high for 4 hours or on low all day.

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