This Turkey Chili Crock Pot recipe from mum and coach Kelsey Shackley is great for your slow cooker and uses turkey mince instead of beef mince as a lighter alternative.
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You can also make it ahead of time and freeze, or put the ingredients into your freezer bag ready for a dump meal later.
Makes 6 servings, 1 cup each
- 1 tsp olive oil
- 1 1/2 lbs ground turkey
- 1 medium onion
- 1 medium green bell pepper, chopped
- 3 cloves garlic, finely chopped
- 1 1/2 tsp ground cumin
- 1 tblsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper (to taste; optional)
- 2 (15 oz) cans black beans (or pinto beans) drained, rinsed
- 1 (15 oz) can all-natural diced tomatoes, no sugar added
- 12 fresh cilantro sprigs or green onion, finely chopped (for garnish; optional)
- Sprinkle frozen corn (optional)
- Heat oil in large sauce pan over medium-high heat
- Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally, for 5 to 8 minutes or until turkey is no longer pink
- Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute
- Add beans and tomatoes (with liquid). Bring to a boil and reduce heat to low; gently bio, stirring occasionally, for 15 to 20 minutes, or until thickened.
- At this stage you can freeze your ingredients for later cooking.
- Set your crock pot/slow cooker on high for 3-4 hours to cook.
- Serve warm, sprinkle with cilantro and the corn
Kelsey has a free ebook of Busy Mom Crock-Pot Recipes which you can grab over here.