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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 13 |
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I've taken my mother's milder recipe for chili and made it thicker and more robust. It's a favorite, especially in fall and winter. Ingredients:
1 pound lean ground turkey |
3/4 cup each chopped onion, celery and green pepper |
1 can (28 ounces) diced tomatoes, undrained |
1 jar (26 ounces) meatless spaghetti sauce |
1 can (16 ounces) hot chili beans, undrained |
1-1/2 cups water |
1/2 cup frozen corn |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1/4 teaspoon pepper |
1/8 to 1/4 teaspoon cayenne pepper |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
sour cream, optional |
Directions:
1. In a large nonstick skillet, cook the turkey, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
2. Transfer to a 5-qt. slow cooker. Add the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on high for 1 hour.
3. Reduce heat to low; cook for 5-6 hours. Add kidney and pinto beans; cook 30 minutes longer. Garnish with sour cream if desired. Yield: 13 servings.
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