The thing that most excites me about Superbowl parties: the food. So I thought that I’d share my favorite chili recipe with you, on the off chance that you’ll be throwing your own shindig in the coming weeks. Credit goes to my gorgeous friend Heather, who first introduced me to this recipe.
All you have to do to make this chili is saute some onions and turkey. I don’t usually cook things that take this many ingredients, but since the actual cooking time is so minimal I don’t mind all the measuring. Six to eight hours later and – voila! – delicious turkey chili for a crowd. It’s healthy, delicious, warm, and totally satisfying.
My version is a minimally altered recipe from this Betty Crocker version.
- 1 tablespoon olive oil
- 3/4 to 1 lb ground turkey breast
- 1 sweet onion, chopped (1 cup)
- 2 cans (14.5 oz each) no salt added diced tomatoes, undrained
- 1 can (15 to 16 oz) kidney beans in sauce, undrained
- 1 can (4.5 oz) chopped green chiles, drained
- 1/2 cup water
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- In a big frying pan, heat olive oil on medium. Add turkey and onion. Cook about 8 minutes, until turkey is no longer pink.
- Place the remaining ingredients in the slow cooker. Add the turkey and onion mixture.
- Cook on low 6 to 8 hours. (Time may vary depending on your slow cooker.)
I haven’t tried eliminating any of the ingredients, but if you’re out of chopped green chiles I’d encourage you to make the trip to the store to get some. They totally make this dish.
Does anyone have a slow cooker recipe to share? I’m always looking for more!