Serves 4-6
[ingredients title=”Ingredients”]
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons chili powder
- ½ teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes, optional
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 15.5-ounce can dark red kidney beans, drained
- 1 14-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 cup chicken broth
- 2 cup cheddar cheese
- Cilantro, chopped
- 1 avocado, diced
[/ingredients]
[directions title=”Instructions”]
- In a large pan over medium heat add the olive oil, onion, red pepper, green pepper, chili powder, cumin, oregano, salt, black pepper, and red pepper flakes if used. Cook until the onion starts to be translucent, about 5-8 minutes then add the garlic and cook for 1 additional minute. Increase the heat to medium-high and add the turkey. Cook until the turkey is beginning to brown and no longer pink, about 4 minutes.
- While the turkey cooks in a pan over medium-high heat add the kidney beans, diced tomatoes with juice, tomato sauce, and chicken broth. Bring to a boil and then turn off.
- Pour the turkey mixture and the bean mixture into the crockpot. Stir and turn on high. Cook for 4 hours.
- Serve with cheddar cheese, cilantro, and avocado.
[/directions]
#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #SlowCookerTurkeyChili, #TurkeyChili, #NationalSlowCookingMonth[box style=”rounded”]January is National Oatmeal Month. Ingreidents for tomorrow’s recipe are listed below:
- ½ butternut squash, seeds removed, peeled, and diced into ½ inch squares
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon dried sage
- 1 cup oats
- 2 cups water
- 1 cup fresh spinach
- 2 cloves garlic, minced
- ¼ cup walnuts
- ¼ teaspoon black pepper
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