Slow Cooker Turkey Chili
TOTAL: 5 HOURS 25 MIN • 10 SERVING(s)
1/4 cup Schnucks extra virgin olive oil
1-1/2 pounds ground turkey
1/4 cup chili powder
4 teaspoons kosher salt
1 teaspoon cayenne pepper
4 garlic cloves, minced
3 jalapeños, seeded and minced (about 4 teaspoons)
4-1/2 cups skinless leftover or pre-cooked turkey meat (1-1/2 pounds)
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) Schnucks tomato paste
1/4 cup chopped fresh cilantro leaves
1 can (15 ounces) Schnucks great Northern beans, drained
1 can (15 ounces) Schnucks chili hot beans, undrained
2 medium yellow onions, coarsely chopped (2 cups)
1-1/2 green, red and/or orange bell peppers, coarsely chopped (2 cups)
6 cups less-sodium chicken cooking stock
Schnucks shredded Cheddar cheese and Schnucks sour cream (optional)
- In large saucepot, heat oil over medium-high heat. Add ground turkey and cook 5 to 7 minutes or until browned, breaking up turkey with side of spoon. Stir in chili powder, salt and cayenne. Stir in garlic, jalapeños, leftover turkey, crushed tomatoes, tomato paste and cilantro.
- Stir in beans, onions, bell peppers and stock; heat to boiling over high heat. Boil 5 minutes. Reduce heat to medium; cook chili 7 minutes, stirring occasionally.
- Transfer chili to 5- to 6-quart slow cooker; cover and cook on high 5 to 6 hours. To serve, top chili with cheese and sour cream, if desired.
Each Serving: About 377 calories, 12 g total fat (2 g saturated), 83 mg cholesterol, 1329 mg sodium, 34 g carbohydrates, 9 g fiber, 37 g protein.
Enjoy this recipe year-round using rotisserie chicken or turkey.