Throw and Go
It's that time of year when there are not enough hours in a day, Christmas is around the corner and cold weather is right outside the door. Family is arriving, friends are stopping by and it is time to think about dinners that can be prepared in a flash. So grab your slow cooker and be amazed how easy this dinner is to prepare. You literally throw all the ingredients into the slow cooker, combine and go! At the end of the day, the house smells fantastic, welcoming family and visitors to the table for a delicious chili, warming their souls and begging for the recipe. Enjoy!
Barbecue Turkey Chili
1 pound uncooked ground turkey breast
1 large onion, chopped
1 medium green pepper, seeded and chopped
3 medium garlic cloves, chopped
31 oz canned kidney beans, rinsed and drained
15 1/2 oz canned pinto beans, rinsed and drained
14 1/2 oz canned diced tomatoes
12 oz chili sauce
4 1/2 oz diced green chiles
1 Tbsp chili powder, more if you want it more spicy
2 Tbsp Worcestershire sauce
1 Tbsp molasses
1 Tbsp packed brown sugar
1 Tbsp ground cumin
Place the turkey, onion, bell pepper, and garlic in a slow cooker; stir with a fork to blend. Add the kidney and pinto beans, tomatoes, chili sauce, green chilies, chili powder, Worcestershire sauce, molasses, brown sugar, and cumin; mix well. Cover and cook until the flavors are blended and the chili thickens slightly. Serve with sour cream and shredded cheese.
4–5 hours on high or 8–10 hours on low.
Yields 1 1/4 cups per serving.
You can mix all the ingredients for this chili in the insert of the slow cooker the night before and pop it in the refrigerator. The next morning, simply place the insert into the slow cooker and set it on low. Enjoy!