Sometimes you can make food substitutions to make a meal lower in fat or lower in sugar, but when it gets to the table the swap is noticeable - and the original ingredient dearly missed. That is not the case with this delicious turkey chili recipe that includes the traditional ingredients of chili - beans, tomatoes, mushrooms, and peppers - but swaps out the ground beef for a leaner protein - ground turkey.
When it comes to ground turkey however, there's a debate as to whether or not it should be browned before being added to a slow cooker. Safety-wise it's fine to do so, but raw ground poultry is simply not always appetizing, so many prefer to brown it before tossing it in. Plus you'll get more flavor from it by browning it quickly first. Once that's done, everything goes in the pool, and you can too - for six hours or so.
Turkey Chili
8
10 minutes
6 hours
6 hours, 10 minutes
1 tablespoon (15 ml) olive oil
2 pounds (900 grams) ground turkey
1 16-ounce (450 grams) kidney beans
1 28-ounce (790 grams) can crushed tomatoes
1 28-ounce (790 grams) can diced tomatoes
1 cup (240 grams) chicken broth
1 cup (240 grams) frozen corn
½ cup (120 grams) sliced mushrooms
1 green pepper, chopped
1 onion, chopped
2 tablespoons (30 ml) chili powder
2 tablespoons (30 ml) paprika
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) salt
½ teaspoon (2.5 ml) dried oregano
½ teaspoon (2.5 ml) freshly ground black pepper
½ teaspoon (2.5 ml) cayenne pepper
Heat the oil in a skillet over medium heat. Add the ground turkey and cook, stirring occasionally, until turkey is no longer pink.
Add turkey to slow cooker, along with all other ingredients. Stir to combine. Place lid on slow cooker, set to low and cook for 6 hours.
Pro tip: Make your turkey chili sing by topping it with sour cream, cheddar cheese, green onions, and whatever else you fancy!
