One dish I often make is turkey chili, which I base off of Hungry Girl’s Turkey Chili. It’s very easy to make, surprisingly healthy, and tastes wonderfully savory and spicy.
3 cloves garlic
1 orange bell pepper
1 yellow bell pepper
1 large onion
1 (7 oz) can chipotle peppers in adobo sauce
1.25 lb lean ground turkey
1 (29 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 (15 oz) can chili beans (pinto beans in chili sauce)
1 (15 oz) can red kidney beans, drained and rinsed
1 (14.5 oz) can sliced carrots, drained
1 (15.25 oz) can corn kernels, drained
2 tsp chili powder
1 Tbs ground cumin
1 Tbs brown sugar
salt and pepper, as needed
Chop the vegetables: Mince the garlic. Chop up the bell peppers, onion, and chipotle peppers (reserve the sauce to add to the chili).
Combine ground turkey with ingredients: Place the ground turkey in the slow cooker; break up the meat into small chunks. Add the chopped ingredients, canned ingredients, chili powder, cumin, and brown sugar to the slow cooker. Stir to evenly distribute all ingredients.
Cook the chili: Cover the slow cooker and cook on low for 8 hours. Add salt and pepper to taste.
Makes: 12-15 servings
Assuming you don’t get tired of eating the same thing everyday, this batch of turkey chili will last you the entire week! The main difference from the original recipe is the addition of the brown sugar, which gives the chili an extra depth of flavor. Brown sugar can also be useful if the chili ends up tasting too spicy.