Slow Cooker Turkey Chili with Kidney Beans
Ingredients
- 1 ¼ pounds ground turkey
- 2 onions, chopped
- 2 Anaheim chile peppers, chopped
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 1 (16 ounce) can Mexican-style hot tomato sauce
- ¼ cup chili powder
- ¼ cup cornmeal
- 2 tablespoons minced garlic
- 1 tablespoon dried onion flakes
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon white sugar
- 1 teaspoon dried parsley
- 1 teaspoon dried Mexican oregano
- 1 teaspoon beef base
- ½ teaspoon red pepper flakes
- ½ teaspoon ground coriander
- ½ cup water, or as desired
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Instructions
- Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
- Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.
- Cook on High for 4 hours (or on Low for 8 to 10 hours).
Source
Original recipe: View Original