We’re having a Superbowl get together and making some of our Turkey Chili can be used to top chips, fries, or just topped with some cheese, onions, and sour cream. It’s made the night before so that the flavors have time to combine but can easily be made early in the morning (on high for 6+ hours) for an afternoon game.
INGREDIENTS
- 2 fresh tomatoes
- 3 garlic cloves
- 1 Tbsp ground cumin
- 1 Tbsp oregano
- 2 Tbsp Paprika
- 3 Tbsp Chili powder (to taste)
- 2 Tbsp Cayenne Pepper (to taste)
- 3 cans canned beans (I use black and pinto beans), rinsed & drained
- 1 lb Turkey bacon
- 3 lbs ground Turkey
- 2 (16 oz) cans tomatoes, diced
- 12 oz. tomato past
- 1 – 2 onions, finely diced
- 2 bell pepper, diced (I like using red, yellow or orange)
- 2 (10 oz) cans condensed beef or chicken broth
- 1 can corn, drained
Toppings
- shredded cheddar cheese
- Sour Cream
- Onions, Diced
DIRECTIONS
1) Process the fresh tomatoes, garlic, cumin, oregano, paprika, chili powder, and cayenne pepper in the food processor or blender. Add water if necessary to make mix a little loose.
2) Place beans in crock pot.
2) Fry the bacon until crispy, chop it up into bite sized pieces and place in crock pot.
3) Brown the ground turkey in some of the bacon drippings and place in the crock pot.
4) Add the crushed tomatoes, tomato paste, onions, bell peppers, broth, corn and tomato spice puree that you made earlier.
5) Stir to mix and let cook for 12 hours on low or 6-8 hours on high. (beans will soak up more flavor if on low setting)
Serve topped with shredded cheese, sour cream, and onions.
Note: This recipe is for a 6 quart crock pot or larger
The chili can also be a topping for chips or french fries.
