1 lb. of turkey chop meat 1 medium onion, chopped 1 tblsp. chili powder 1 1/2 tsp. ground cumin 2 cans (16oz.) diced tomatoes, undrained* 2 cans (15.5 oz.) kidney beans, rinsed and drained 1/2 cup prepared salsa 1/2 cup shredded cheddar cheese 1/4 cup diced onions (optional) (I didn't use) 4 tsps. sliced black olives (optional) (I didn't use)
*Use 1 can jalapino diced tomatoes to add a little more kick (I didn't use)
Heat large skillet over medium hat. Add turkey chopmeat and onion. Cook turkey chopmeat until browned and onion is tender. Drain fat. (I didn't since there was not much fat) Place turkey mixture, chili powder, tomatoes, beans and salsa in slow cooker and stir. Cover and cook on low for 5 to 6 hrs. (I cooked on high for 3 hours) or until flavors are blended and chili is bubbly. Season with salt and pepper to taste. Serve with cheese, onions, black olives and corn bread.
Fitness Minutes: (55)
28 1/30/12 8:44 A
What is the recipe you are using? I really want to try a chicken or turkey chili..
Sometimes a mistake makes a new favourite recipe. Salsa is just more tomatoes and onions and green pepper. I think it would have been fine without all the added extras. With all the extras it will be good too. Taste it and decide if it needs more chilli powder or salt and pepper. Now you will have lots to put in the freezer and be able to have a night off from cooking!
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