Hot-To-Trot Turkey Chili
- 1 pound Ground Turkey
- 1 can Tomato Paste (6 Ounce)
- 1 can Black Beans (16 Ounce)
- 1 can (16 Oz. Size) Dark Red Kidney Beans
- 1 can Pinto Beans (16 Ounce Can)
- 1 can (14 Oz. Size) Fire Roasted, Diced Tomatoes
- 1 whole Small Onion (yellow Or White)
- 1 whole Small Green Pepper
- 1 cup Corn (any Variety)
- 2 teaspoons Chili Powder
- 2 teaspoons Cayenne Pepper (or, To Taste...wimps)
- 1 teaspoon Roasted Red Pepper Flakes
- 1/2 teaspoons Cumin
- 1 teaspoon Salt
- 1/2 teaspoons Ground Black Pepper
- 1/2 teaspoons Cinnamon, Or To Taste
- 1. Brown the turkey over medium heat. Drain excess fat/oils before placing into the Crock Pot. You won't have to fully brown the meat before placing into the Crock Pot, as the liquid in the other foods will complete the process.
- 2. Add the rest of the ingredients to the Crock Pot. You can drain some of the liquid from the bean cans depending on how thick or soupy your prefer your chili.
- 3. Set Crock Pot to high heat for 3-4 hours, or until the onions and the peppers have softened (not crunchy).
- Garnish suggestions include a dollop of sour cream, crushed Fritos, and a sprinkle of shredded sharp cheddar or a taco-blend. The sour cream will help combat some of the heat in this hot chili, for those weak at heart.
ground turkey, tomato, black beans, beans, pinto beans, tomatoes, onion, green pepper, corn, chili powder, cayenne pepper, red pepper, cumin, salt, ground black pepper, cinnamon
Taken from tastykitchen.com/recipes/soups/hot-to-trot-turkey-chili/ (may not work)