Tailgating Turkey Chili

1
Paula Musegades

By
@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:
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

  1. Heat olive oil in a large skillet over medium high heat.
  2. To the heated skillet add small diced onion and 2 lbs ground turkey.
  3. Using a wooden spoon, break up turkey and brown in skillet.
  4. Season meat with salt and pepper, and allow it to cook fully until no longer pink.
  5. Spray inside of crock-pot with cooking spray.
  6. Transfer meat and onion mixture to the crock-pot.
  7. 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.
  8. Stir well to combine.
  9. Turn crock-pot on low and cook, covered, for 6-8 hours, stirring occasionally.
  10. Remove bay leaf.
  11. Serve 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.

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