Slow-Cooked Turkey Chili

Slow-Cooked Turkey Chili

1 pound extra lean ground turkey
1/3 cup tomato paste
1 (796 ml) can diced tomatoes
1 (540 ml) can red kidney beans, rinsed
1 (540 ml) can white kidney beans, rinsed
1 medium white onion, diced
4 cloves of garlic, smashed and minced
2 jalapeno peppers, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 cup firmly packed fresh baby spinach, torn
3 tablespoons chili powder
1 tablespoon vinegar
Salt and pepper, to taste
Sour cream, salsa, chopped green onions, and shredded cheese of your choice, to serve (optional)

1. Cook the ground turkey in a medium frying pan until browned and cooked through; transfer to the slow cooker.

2. Combine the next 12 ingredients (tomato paste through vinegar) with the turkey in the slow cooker, cover, and cook on low for 8 hours. When done, stir the chili, add salt and pepper if necessary, and spoon into serving bowls. Top with sour cream, salsa, green onions, and cheese.

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