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Categories:
olive oil yellow onion clove garlic turkey tomatoes chili powder ancho chile powder ground cumin marjoram salt macaroni frozen baby white corn black olives Cheddar cheese fresh cilantro
Viewed: 75 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1 pound ground dark turkey
- One 14.5-ounce can diced tomatoes, drained
- 2 1/2 teaspoons chili powder
- 1/2 teaspoon ancho chile powder
- Pinch of ground cumin
- Pinch of crumbled dried marjoram
- 1/2 teaspoon salt
- 1/2 pound elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
- 1/2 cup frozen baby white corn, thawed
- One 2-ounce can sliced black olives, drained
- 1 to 2 cups grated cheddar cheese
- 1/4 cup chopped fresh cilantro for serving
Method
- Spray the inside of the crock with nonstick cooking spray or grease with olive oil.
- In a medium-size skillet, heat the oil over medium-high heat and cook the onions and garlic until soft.
- Stir in the ground turkey and cook until the turkey is cooked through, stirring occasionally to break it up.
- Drain the fat and place the mixture in the slow cooker.
- Add the tomatoes, chili powder, ancho chile powder, cumin, marjoram, and salt to the crock; stir to combine.
- Cover and cook on LOW for 4 hours.
- Stir the cooked pasta, corn, and olives into the chili.
- Cover and cook on LOW for another 1 to 1 1/2 hours.
- Top with the cheese to let it melt, and serve out of the crock.
- Sprinkle each bowl of chili with cilantro.
