Southwestern Crockpot Turkey Chiil

I have been making chili for a long time and this is my absolute favorite.  My boyfriend, a red meat eater, says that he can't even tell that there isn't beef in it.  There are a ton of great flavors that really shine when cooked in the slow cooker.  Feel free to use more or less of any ingredients depending on what you have in your pantry and what you like.    

I make a bunch of the spice mix and put it in a jar to use next time.  Depending on how spicy you like your food you can adjust the amount of cayenne. 

I have made this vegetarian for my brother by cooking in vegetable broth and waiting to put the turkey in until the last hour (I took out a large portion for him and put it on the stove to keep it warm). 

Southwestern Crockpot Turkey Chili

Ingredients:

1¼ pounds Ground Turkey

1 Red or Yellow Onion, diced

2 cloves of garlic, minced 

1 Red Pepper, diced

1 can Kidney Beans, drained and rinsed

1 can Black Beans

1 10oz. package frozen corn

1 can diced tomatoes

1 can diced tomatoes with green chiles

Chicken Broth   

Instructions:

1. Brown turkey a skillet with a couple teaspoons of Chili Spice Mix.  Put into slow cooker.

2.  Cook onions and garlic in a couple teaspoons of Chili Spice mix for 2-3 minutes.  Add red peppers and cook 2 more minutes.  Add to slow cooker.

3. Add the beans, tomatoes and corn to slow cooker.  Cover with chicken broth. Cook on low for 6-8 hours.  Add Salt as needed.  

4. Serve with toppings of your choice.  We have corn tortilla chips and sharp cheddar cheese.

 

Spice Mix

Ingredients:

Cayenne

Cumin

Chili Powder

Paprika

Instructions:

1. Mix everything together in a small bowl

2. Store any unused spice mix until the next time you make chili.