Tailgating Turkey Chili

By Paula Musegades
@PaulasPlate

This simple, flavorful chili is requested constantly at my house. Delicious, hearty, and surprisingly figure friendly, (thanks to the addition of ground turkey) this chili recipe is the perfect game day meal that is guaranteed to please. Even better, it is prepared in the slow cooker, so you can throw it together in the morning before work, and come home to a warm, satisfying meal that everyone will love. If you make this recipe for company, be sure you like them a lot... because they will come back again and again to get another taste; I know my friends do! Enjoy!

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

8-9

Prep:

20 Min

Cook:

6 Hr

Ingredients

1 Tbsp: olive oil
2 lb: ground turkey
1 small: onion - diced
15 oz: tomato sauce
8 oz: tomato sauce
14 1/2 oz: can diced tomatoes with green chilies
8 oz: salsa (mild, medium or hot depending on desired heat level)
15 oz: can dark red kidney beans - un-drained
15 oz: can light red kidney beans - un-drained
15 oz: can pinto beans - drained and rinsed
1 c: frozen sweet corn kernels
1 pkg: chili seasoning
1: bay leaf
1 tsp: garlic powder
1 tsp: cracked black pepper
1/2 tsp: salt
2 c: shredded cheddar cheese (optional)
1 c: sour cream (optional)

How to Make Tailgating Turkey Chili

Step-by-Step

1Heat olive oil in a large skillet over medium high heat.
2To the heated skillet add small diced onion and 2 lbs ground turkey.
3Using a wooden spoon, break up turkey and brown in skillet.
4Season meat with salt and pepper, and allow it to cook fully until no longer pink.
5Spray inside of crock-pot with cooking spray.
6Transfer meat and onion mixture to the crock-pot.
7Add in remaining ingredients except for cheese and sour cream: tomato sauce, diced tomatoes with green chilies, salsa, dark and light red kidney beans (un-drained), pinto beans (drained and rinsed), frozen sweet corn kernels, chili seasoning, bay leaf, and garlic powder.
8Stir well to combine.
9Turn crock-pot on low and cook, covered, for 6-8 hours, stirring occasionally.
10Remove bay leaf.
11Serve chili in large bowls and garnish with cheddar cheese and/or sour cream, if desired.
12**Note: This recipe can also be prepared in a shorter amount of time on the stovetop. Prepare as directed above, but combine all ingredients in a large pot and allow the chili to simmer at least an hour and a half to allow flavors to marry. Flavors intensify with longer cooking time, however, so I prefer the crock-pot.