When I’d posted about the FREE S & W Savory Sides Beans, Nick had mentioned about making chili on a cold day and it’s been kinda cold in San Diego. We wake up and it’s about 48 degrees and it stays in the mid 50’s until about lunchtime, the temperature peaks at the day’s high around 2 pm and then you see the temperature start dropping around 3 pm. I’ve been actually enjoying the cooler temps because I get to enjoy my coffees, sweaters and hardier meals!
Late Saturday evening, we used two packs of the FREE Jennie-O 93% Lean Ground Turkey 16 oz that I got about a month ago and the chili is delicious! Honestly, you cannot tell that you’ve used ground turkey instead of ground beef. I’ll post Mr. Man’s recipe down below:
Ground Turkey Chili Recipe
2 packs of Ground Turkey
2 can Dark Red Kidney Beans 15oz
2 Tomato Sauce 15oz
2 Ro-Tel Tomatoes With Green Chilis, Original, 10 oz
1 McCormick Chili Seasoning pack
1 Chili Powder (season to taste)
1 Garlic Powder (season to taste)
1 dash of Paprika
1 large Bell Pepper (red, yellow or green or all three)
1 medium onion
1 Jalapeño (optional)
1 Serrano (optional)
Brown 2 packs of ground turkey in frying pan and drain excess liquid. Add the ground turkey to the slow cooker or crockpot.
Chop up bell pepper, onion, jalapeño, serrano and throw into the slow cooker or crockpot.
Add the McCormick Chili Seasoning pack, Chili Powder (season to taste), Garlic Powder (season to taste) and a dash of Paprika to the slow cooker or crockpot.
Add 2 can Dark Red Kidney Beans 15oz, 2 Tomato Sauce 15oz, 2 Ro-Tel Tomatoes With Green Chilis Original 10 oz to the slow cooker or crockpot.
Let it cook on low for 2 1/2 to 3 hours. I would do a taste test at about 1 1/2 hour mark to adjust or add more seasonings. You want to ensure that the vegetables are no longer raw before you turn off your pot.