Sorry there aren't many pictures... forgot to take them while I was making the chili.
Anthony and I use double the amount of red pepper flakes and throw in some cayenne pepper because we like things spicy. If you use canned beans, I would suggest not adding any salt until you're ready to eat because we use dried beans in our recipe and don't need any salt.
We usually top off our chili with a little bit of cheese and greek yogurt... totally taste like sour cream and adds a super nice creamy taste to the chili.
(this recipe makes about 8 servings)
- 1 tabelspoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1.5 lbs. ground turkey
- 1 can (15 ounce) no salt added diced tomatoes with chilies
- 2 cups water
- 3/4 cup dry kidney beans (or 1 15-ounce can kidney beans)
- 3/4 cup dry black beans (or 1 15-ounce can black beans)
- 2 tablespoons chili powder
- 1/2 teaspoon red pepper flakes
- 1/2 tabelspoon garlic powder
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground pepper
- salt to taste, but I skipped on the salt and you can't tell the difference
- whatever veggies you have lying around that need to be used like TODAY (I rolled with half a zucchini, a hand-full of mushrooms, half a red bell pepper, and about 5 cups of baby spinach all chopped)
1.) If using dried beans, rinse well and soak kidney and black beans overnight.
2.) In a medium pot, boil enough water to cook your ground turkey (this is not the 2 cups of water called for in the ingredient list. After draining out the water you used to boil the ground turkey, you still need to add 2 cups when you combine all ingredients). Yup, boil it.
I learned that this is the best way to get ground meat to cook in the smallest pieces as possible... so you have more meat pieces in your chili. Thank you, Food Network!
3.) Drain out the water and throw ALL ingredients into a slow cooker (don't forget your 2 cups of water). Cover and cook on low for 8-10 hours or cook on high for 4-5 hours.
4.) That's it!!
... after cooking.
Nutrition info (will be different if you use canned beans and different veggies) for one serving: 269 cals, 9g fat, 2g saturated fat, 56mg cholesterol, 352mg sodium, 21g carbs, 9g fiber, 22g protein.