Every six months or so, my company organizes a themed potluck lunch.
Today we enjoyed a Halloween potluck, which was coincidentally quite heavy on desserts.
Since my office’s only reheating option is a microwave, I decided to lug my crockpot into work for Turkey Chili.
I love Turkey Chili in the crockpot because the longer the flavors meld together, the better it tastes. I always play with this recipe until I get it to my desired spiciness.
Although today’s chili wasn’t my finest ever, it was voted Best Dish, along with the Ghost Truffles!
Oreo cookie ghost truffle
String cheese fingers with orange pepper
What You Need
- 2 lbs extra lean ground turkey
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 large green bell pepper, diced
- 1 jalapeno, diced
- 2 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 to 2 tablespoon ground cumin
- 2 16-ounce can low-sodium diced tomatoes
- 2 12-ounce cans low-sodium tomato sauce
- 2 4-ounce cans diced mild green chiles
- 2 16-ounce cans Mexican chili beans, not drained
- Hot sauce, if desired
What To Do
- Brown ground turkey with onions, garlic, green pepper, and jalapeno in a large non-stick skillet. Drain if necessary.
- Combine all ingredients in slow cooker.
- Cover. Cook on low 6 to 8 hours.
- I like to taste along the way to add more seasoning or hot sauce if necessary.
- Serve with shredded cheese, chips or cornbread if desired.
Ideal crock-pot size: 5-quart