Saute the ground turkey in a pan or wok over medium high heat and add the chopped onions and spices. I like to get the meat started first and then chop it finely with a spatula, adding the onions and spices a couple of minutes after the turkey is started.
Add the chopped celery and cook for two minutes before adding the jalapenos and garlic last. Remember to avoid touching your eyes and wash your hands thoroughly if you’ve touched the jalapenos. Saute until the turkey is cooked and then turn off the heat.
Use a spatula to transfer the mixture from the saute pan to the slow cooker. Make sure to get all of the spice mixture out of the bottom of the pan as it will add flavor to the chili.
Set the slow cooker to cook on low heat. Mix in the tomatoes and cook for an hour before adding the kidney beans. Mix again.
Cook for at least 6 hours. Longer cooking times tend to intensify the flavors.
Top with shredded cheddar cheese, scallions or a splash of vinegar if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (3806g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 287 (10%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 294.8mg||91 %|
|Sodium 7292.4mg||251 %|
|Potassium 9319.1mg||245 %|
|Total Carbohydrate 406.9g||120 %|
|Dietary Fiber 141.8g||567 %|
|Sugars, other 265g|
|Protein 230.8g||330 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2812
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