I’m starting a new feature on the blog…Slow Cooker Sundays!
Today’s recipe is a turkey chili. It’s a hearty meal for sure. The prep time is literally five minutes. And, the cooking time is 5-6 hours on low. The chili had a little bit too much liquid for my taste. Next time, I will drain the tomatoes before adding them. Also, make sure you break up the meat well, so you don’t end up with huge chunks of it. Other than that, it was a perfect autumn meal!
- Start with 1.25 pounds of hot turkey sausage.
- Use a paring knife to split the casings.
- Remove the meat from the casings and place it in the bottom of the slow cooker.
- Break up the meat with a wooden spoon.
- Next, open up all your cans (diced tomatoes with garlic and onions, diced tomatoes with chilies, pinto beans, and kidney beans).
- Add all the cans on top of the turkey. (I recommend draining the tomatoes before adding them.)
- Chop one medium onion. (It’s the only chopping you’ll have to do!)
- Add the onion.
- Stir to combine.
- Cover and cook on low for 5-6 hours.
- Here’s what it will look like after 5.5 hours:
- To help absorb some of the excess liquid, I put leftover brown rice in the bottom of the bowl first.
- Top with shredded cheddar.