SLOW COOKER TURKEY CHILI WITH KIDNEY BEANS

Slow Cooker Turkey Chili with Kidney Beans image

Modified from various recipes for our tastes - sized to fit my 3 quart slow cooker. Serve with sour cream, shredded cheese, and cornbread or corn chips or fresh fried corn tortillas. Melt Velveeta® into leftovers for an instant-win dip.

Provided by JARRIE

Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes

Time 4h25m

Yield 10

Number Of Ingredients 19

Previous Next

Ingredients

1 ¼ pounds ground turkey
2 onions, chopped
2 Anaheim chile peppers, chopped
2 (16 ounce) cans kidney beans, rinsed and drained
1 (16 ounce) can Mexican-style hot tomato sauce
¼ cup chili powder
¼ cup cornmeal
2 tablespoons minced garlic
1 tablespoon dried onion flakes
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 teaspoon white sugar
1 teaspoon dried parsley
1 teaspoon dried Mexican oregano
1 teaspoon beef base
½ teaspoon red pepper flakes
½ teaspoon ground coriander
½ cup water, or as desired

Steps:

Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.
Cook on High for 4 hours (or on Low for 8 to 10 hours).

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.1 g, Cholesterol 41.9 mg, Fat 5.6 g, Fiber 8.2 g, Protein 17.8 g, SaturatedFat 1.3 g, Sodium 475.2 mg, Sugar 4.9 g