It has been really cold and windy here the past couple of days and this turkey chili has been just what we’ve needed to warm up from the frost! My kiddos love this and it is a healthy recipe too that is thrown together easily in the crock pot. Serve with tortilla chips for dipping. This recipe is adapted from Amy C.’s out of Phyllis Good’s Stock the Crock cookbook.
2 lbs. ground turkey
1 onion, chopped
3 garlic cloves, minced
1 to 3 teaspoons chili powder, depending on how much heat you like
2 bay leaves
2 tsp. ground cumin
1 tsp. ground oregano
2 (15 oz.) cans great Northern beans, drained and rinsed (I skip this step.)
1 (15 oz.) can pumpkin
2 cups chicken broth or turkey broth
salt and black pepper, to taste
Garnish: 1/3 to 1/2 cup chopped fresh cilantro, sour cream, black pepper, lime wedges, shredded mozzarella cheese
Tortilla chips, for dipping
Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Brown the turkey in 1 to 2 T. vegetable oil in a skillet over medium, breaking up with a wooden spoon. I always think it is best to season the meat with a little salt and pepper before browning, to really make sure it has good flavor from the start. Use a slotted spoon to transfer the turkey to the prepared crock.
Add the remaining ingredients, excluding the garnishes, and stir well.
Cover and cook on Low for 8 hours or High for 4 hours.
Remove the bay leaves and discard. Season to taste with salt and pepper.
Top individual servings with cilantro, sour cream, black pepper, cheese, and lime wedges. And don’t forget the chips!
COOKING THE BOOKS, YA’LL!