I somehow talked myself into buying ground turkey rather than ground beef. And not only did I buy ground turkey, I bought it at Costco... meaning I had 4 2lb packages of fresh ground turkey. Why did I do this? To be healthy-er of course.
I do not prefer ground turkey for three reasons:
1. The color. It turns weirdly gray after cooking.
2. The smell. Ugh.
3. The taste. If I'm going to bite into a sloppy joe, it sure as hell better taste like it.
So I found myself scouring the internet for recipes that would turn the turkey a different color, not make me smell it, and taste delicious. I found Laura's Quick Slow Cooker Turkey Chili which had rave reviews. I was so gung-ho about the recipe that I went to Giant at 11pm to buy all the ingredients so I could start the crock pot first thing in the morning. Impulsive? Maybe.
I do not prefer ground turkey for three reasons:
1. The color. It turns weirdly gray after cooking.
2. The smell. Ugh.
3. The taste. If I'm going to bite into a sloppy joe, it sure as hell better taste like it.
So I found myself scouring the internet for recipes that would turn the turkey a different color, not make me smell it, and taste delicious. I found Laura's Quick Slow Cooker Turkey Chili which had rave reviews. I was so gung-ho about the recipe that I went to Giant at 11pm to buy all the ingredients so I could start the crock pot first thing in the morning. Impulsive? Maybe.
| Ingredients: 1 tablespoon vegetable oil 1 pound ground turkey 2 (10.75 ounce) cans low sodium tomato soup 2 (15 ounce) cans kidney beans, drained 1 (15 ounce) can black beans, drained 1/2 medium onion, chopped 2 tablespoons chili powder 1 teaspoon red pepper flakes 1/2 tablespoon garlic powder 1/2 tablespoon ground cumin 1 pinch ground black pepper 1 pinch ground allspice salt to taste | Directions 1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain. 2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. 3. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt. 4. Cover, and cook 8 hours on Low or 4 hours on High. |
I read all of the comments and decided to make some slight modifications before preparing.
These included:
- use regular tomato soup, skip the salt
- replace one can of tomato soup with a large can of diced tomatoes
- use a pack of chili seasoning, not individual spices
- whole onion (what would I do with the other half?)
- cayenne pepper rather than chili flakes (1/2 teaspoon)
- cooked on low for 6 hours
These included:
- use regular tomato soup, skip the salt
- replace one can of tomato soup with a large can of diced tomatoes
- use a pack of chili seasoning, not individual spices
- whole onion (what would I do with the other half?)
- cayenne pepper rather than chili flakes (1/2 teaspoon)
- cooked on low for 6 hours
The results? AB FAB. This was one of the best chili's that I've ever had. It was hearty, sweet and spicy, and involved very little work. Best of all, the turkey was actually edible! I would claim this recipe as an all around success. There was no need to add cheese or sour cream to fancy it up either. This was actually my first time making chili in the crock pot and I somewhat prefer it to the stove top... not sold just yet.
Do you have a chili recipe or
Do you have a chili recipe or
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