This is the perfect time of year to pull out the ol’ slow cooker and make some delicious comfort food. On Sunday night after tweeting about the turkey chili I’d made for dinner, I was asked by a few for the recipe. I’ve fine tuned this one to suit our taste buds over the last couple years, so I’m happy to share it with you. Note: this is a perfect recipe to prepare in the morning and leave bubbling away in your kitchen until dinner time.
Jen’s Slow Cooked Turkey Chili
Recipe yields 8 servings.
1 tablespoon coconut oil
1 pound lean ground turkey
2 cans low sodium tomato soup
2 cans organic kidney beans, drained
1 can organic black beans, drained
½ medium onion, chopped
2 tablespoons chili powder
1 tablespoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon ground cumin
1 pinch ground black pepper
Salt to taste
- Heat the oil in a frying pan over medium heat. Place turkey in the pan and cook until evenly brown; drain.
- Coat the inside of a slow cooker with coconut oil. Mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper and salt.
- Cover and cook 8 hours on Low or 4 hours on High.
I serve this with a dollop of sour cream and a little shredded cheddar cheese on top. Toasted garlic bread goes very nicely as a side (read: awesome for dipping!) We’ve also discovered that this chili is quite perfectly paired with ice old Lions Winter Ale by Granville Island Brewing.