Tailgating Turkey Chili
By
Paula Musegades
@PaulasPlate
1
Ingredients
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1 Tbspolive oil
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2 lbground turkey
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1 smallonion - diced
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15 oztomato sauce
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8 oztomato sauce
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14 1/2 ozcan diced tomatoes with green chilies
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8 ozsalsa (mild, medium or hot depending on desired heat level)
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15 ozcan dark red kidney beans - un-drained
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15 ozcan light red kidney beans - un-drained
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15 ozcan pinto beans - drained and rinsed
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1 cfrozen sweet corn kernels
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1 pkgchili seasoning
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1bay leaf
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1 tspgarlic powder
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1 tspcracked black pepper
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1/2 tspsalt
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2 cshredded cheddar cheese (optional)
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1 csour cream (optional)
How to Make Tailgating Turkey Chili
- Heat olive oil in a large skillet over medium high heat.
- To the heated skillet add small diced onion and 2 lbs ground turkey.
- Using a wooden spoon, break up turkey and brown in skillet.
- Season meat with salt and pepper, and allow it to cook fully until no longer pink.
- Spray inside of crock-pot with cooking spray.
- Transfer meat and onion mixture to the crock-pot.
- Add 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.
- Stir well to combine.
- Turn crock-pot on low and cook, covered, for 6-8 hours, stirring occasionally.
- Remove bay leaf.
- Serve chili in large bowls and garnish with cheddar cheese and/or sour cream, if desired.
- **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.