Firecracker Turkey Chili (slow cooker)
Ingredients
1. 1 Tbs. olive oil
2. 1 pound hot Italian Turkey sausage, cut into 3/4 inch pieces
3. 2 onions, coarsely chopped
4. 2 Tbs. chili powder
5. 1 Tbs. ground coriander
6. 3 cans diced tomatoes with chili's
7. 2 15 1/2 oz. cans red kidney beans, rinsed and drained (I used 1 kidney and one black bean)
8. 1/2 cup lightly packed fresh cilantro leaves
Directions
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 5 min. Transfer the sausage to a 5- or 6- quart slow cooker.
2. Add the onions to the skillet and cook, stirring, until softened, about 5 min. Remove the skillet from the heat and stir in the chili powder and coriander.
3. Transfer the onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4-6 hours on high or 8-10 hours on low.
4. Ladle the chili evenly into 6 bowls and sprinkle with cilantro.
Per serving (2 scant cups): 198 cal; 9 g fat; 2 g sat fat; 844 mg sodium; 17g Carbs; 4g fiber
Points value: 4 per serving.
3 comments:
This looks like a good basic chili recipe!
This sounds so good. My husband and I enjoy chili, but we can't get our fussy little eaters to eat it! They don't know what they are missing. I am finally on the verge of getting them to eat tacos with beef in them. They think the meat looks suspicious.
WOW 2 TABLESPOONS of chili powder, plus, plus, plus!
I almost did it all. I used plain roasted tomatoes instead of "with chili", but all the powdered heat in the form of chipotle chili pepper, is there.
WOW! It is a FIVE alarm Fire!
My husband likes it hot, my son likes Flaming (he orders what the chefs eat in Indian restaurants).
To fit my taste buds, I would add one, maybe two teaspoons of chili powder.
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