TAILGATING TURKEY CHILI

Tailgating Turkey Chili image

Provided by Paula Musegades

Time 6h20m

Number Of Ingredients 18

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)

Steps:

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.