October 29, 2009

Slow-Cooker Turkey Chili

1 1/4 pounds lean ground turkey
1 large onion, chopped
1 garlic clove, minced
1 (1.25-oz.) package chili seasoning mix
1 (12-oz.) can beer
1 1/2 cups frozen corn kernels
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can black beans, rinsed and drained
1 (8-oz.) can tomato sauce
1/4 teaspoon salt
Toppings: shredded Colby and Monterey Jack cheese blend, finely chopped red onion

Cook first 3 ingredients in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink. Stir in beer, and cook, stirring occasionally, 2 minutes. Spoon mixture into 5 1/2 qt. slow-cooker; stir in corn and next six ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.
This was a fantastic recipe! DH absolutely loved it. My husband isn't all that fond of leftovers, but he does eat what I put in his lunch box. With this meal, he ate it for lunch and then asked if we could eat what was left for dinner that same day! Wow! That's a HUGE compliment coming from my husband!
Makes enough for 6, through the recipe claims 4. We definitely got more than 4 servings out of it!

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