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| Slow Cooker Turkey Chili |
"This is one of my weekly meals for my family! It's easy and delicious. Top with sour cream, Cheddar cheese, chopped onion, green onion, or crushed tortilla chips. Maybe even in a sourdough bread bowl!"
Ingredients :
- 1 1/4 pounds lean ground turkey
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (16 ounce) can pinto beans, rinsed and drained
- 1 cup chicken stock
- 1 small onion, chopped
- 1 tablespoon hot sauce (such as Frank's® Redhot®), or more to taste (optional)
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper, or more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 6H10M |
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- Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks.
- Cook on Low 6 to 8 hours (or High for 4 hours).
Notes :
- The cayenne and the hot pepper sauce is what determines how spicy it gets. So start with the little that I recommended and then you can always add more.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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