Today I wanted to make chili. Not just regular chili, but Turkey chili! And I don’t mean ground turkey, I mean the real deal, left over Thanksgiving turkey that I froze. Mmm, I knew I’d put it to good use! As I was making the chili, I looked out the kitchen window to see 25 Turkeys looking my way! Did they see what I was making and planning an attack? Or maybe just a sign that this chili is going to be amazing!
Perfect snowy day to make some yummy chili to warm you up!
Here is my recipe for turkey chili. (You can use chicken instead of turkey, but I found this so fitting for today!)
Crockpot Turkey Chili:
- 11/2 pound cooked and shredded turkey meat
- 2 cans diced tomatoes with chilies, undrained
- 2 cans black beans, rinsed and drained
- 1 can whole corn kernels, drained
- 1/3 jar of chopped jalapenos, with a tablespoon of the juice (as much as you like!)
- 1 can of spicy V8 juice, or regular flavor
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 yellow, red or orange bell pepper, chopped
- 1 1/2 Tablespoons of minced garlic
- salt and pepper, to taste
- 1/4 cup chili powder (It seems like a lot, you can adjust to your liking)
- 1 Tablespoon ground cumin
- 1/2 Tablespoon cayenne pepper
- pinch of red pepper flakes
- Chop up your onion and peppers and add to the crock pot with garlic and jalapenos, and stir.
- Open your cans and dump them into the crockpot accordingly. Add the shredded cooked turkey meat.
- Add your seasonings to taste and stir to combine.
- Cover the crockpot with lid and cook on low heat for about 6 hours or high heat for 4 hours. Basically to heat it through and tenderize the vegetables. Stir occasionally.
- Serve with shredded cheese, tortilla chips and sour cream. Enjoy!
