365 Days of Slow Cooking: Recipe for Slow Cooker (crock pot) Spicy Black and Pinto Bean Turkey Chili

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Wednesday, January 23, 2013

Recipe for Slow Cooker (crock pot) Spicy Black and Pinto Bean Turkey Chili

Recipe for Slow Cooker (crock pot) Spicy Black and Pinto Bean Turkey Chili #easydinner

Makes 6 servings
Ideal slow cooker size:  5 quart

1 lb cooked and cubed turkey
1 Tbsp olive oil
1 medium onion, diced
1 Tbsp tomato paste
1 Tbsp garlic powder
4 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 (7 oz) can sliced jalapenos, drained and chopped (if you don't love spicy foods, use less)
1 (14 oz) can pinto beans, with juice
1 (14 oz) can black beans, with juice
1 (14 oz) can corn, drained (or you could use frozen)
1/4 cup cornmeal
Toppings:  lime, cilantro, sour cream, grated cheese, avocados etc.

1.  In a microwave safe bowl combine the onion, oil, tomato paste and garlic powder.  Microwave for about 5 minutes, stirring every 90 seconds.  Add to slow cooker.
2.  Add turkey, broth, cumin, chili powder, jalapenos, beans and cornmeal to slow cooker.
3.  Cover and cook on LOW for about 4-6 hours.
4.  Add in corn and stir.  
5.  Ladle into bowls and serve with desired toppings.

Recipe inspired by Taste and Tell

Review:
Yum.  I love leftover turkey and this was a great way to use it up.  Holy jalapeno!!   This is spicy spicy spicy.  So if you don't love the heat then maybe just use half a can of the jalapenos, or a quarter of the can.  If you love beans add in another can.  4 stars.

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4 comments:

  1. So good! I used chicken instead of turkey and shredded it once it got tender, made it more like chicken-tortilla soup! My boyfriend loved it :)

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  2. That sounds yummy, Jordyn! Glad it was enjoyed :)

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  3. Mine seemed very soupy instead of like chili. Is this normal?

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    Replies
    1. Hmmm, maybe drain the beans next time for a more chili consistency.

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