Crock Pot Turkey Chili (HOT)
This is an overnight slw=ow cook (crock pot) recipe.
The hot pepers can be reduced, add green peppers to make up volume."This is very similar to my recipe, but I add fresh minced garlic, baby bellas, Mexican chili powder, worcestershire sauce, a dab or two of Dave's insanity hot sauce, and a little cinnamon. I also add chili beans, black beans, and great northern beans (rinsed). beans " - Dwheels22
Yield: 12 Ready in 20 hours
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Verified by stevemur
|2 1/2 poundsGround turkey; broken apart|
|1 largeOnion; chopped|
|1 mediumgreen pepper; chopped|
|1 28-oz cancrushed tomatoes|
|2 12-oz cansRed Kidney beans; include liquid from can|
|1 8-oz cantomato sauce|
|3 eachJalapeno peppers; sliced|
|2 eachHabanero Pepper; chopped|
|2 tablespoonsGarlic; minced|
|1 teaspoonWhite pepper; ground|
|1 teaspoonCumin; ground|
|1 tablespoonchili powder; ground|
|1 teaspoonRed pepper; ground|
Crock Pot Turkey Chili (HOT) Preparation
Late in the afternoon of the day before, start the Crock Pot on High.
Put the ground turkey in the bottom of crockpot and cover with the crushed tomatoes.
Add the chopped onion; kidney beans (including liquid from cans); tomato sauce; green, Jalapeno and Habanero peppers; and minced garlic.
Leave on High for 2 hours or until bedtime, then set to LOW.
In the morning add the dry ingredients and stir. Leave cook on LOW all day, adding water if necessary
This recipe yields 6 quarts of Chili or 12 Servings
Suggest serving with fresh grated mexican/taco cheese over the top in deep bowls with bread.
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