INGREDIENTS:
1 lb. (16 oz.) ground turkey (not ground turkey breast this is very dry, sometimes I also use shredded left over turkey)
1 yellow onion, chopped
1 red bell pepper, chopped (I don't use bell peppers daughter I are allergic)
1 green bell pepper, chopped
1 jalapeno, chopped
3 cloves garlic, minced (I do not use garlic in this recipe)
1 (28 oz.) can crushed tomatoes (always get low sodium for the canned goods when possible)
1 (15 oz.) can diced tomatoes (I have used 4 large roughly chopped tomatoes and with juice and seeds)
2 (15 oz.) cans kidney beans, drained
1 teaspoon hot sauce
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt (regular salt is just fine)
1/2 teaspoon freshly ground pepper (black pepper)
Toppings
Cilantro (Fresh)
Shredded cheese (I use a mix of cheddar and Monterrey Jack)
Scallions
Red onion
Sour cream.
Any and all topping are optional of course and used to taste.
I like to use left over turkey for this recipe, usually dark meat turkey, not ground. It is all matter of personal taste.
In a medium skillet set to medium-high heat. Depending on what portion of the turkey you are using will dictate how much oil you use. Dark meat needs much less, white meat is dry and may need more. Once the pan is hot, add ground turkey. Crumble and cook until almost cooked through but still slightly pink, 4-5 minutes. Drain excess liquid.
Add turkey to your slow cooker along with all remaining ingredients. Stir until combined. Cook on low for 6 hours, or high for 4 hours, stirring occasionally.
Just put it in and enjoy!
Other items that we have used
Corn chips for dipping
Steamed rice (my kids like to put their chili over the rice)
Anything in this recipe can be changed or altered. Do not be worried if all of these ingredients are not available to you. Remember, keep an open mind and an open palate.