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Categories:
turkey celery onion green pepper chili powder ground cumin pepper cayenne pepper salt pasta sauce hot chili beans water frozen corn kidney beans pinto beans toppings
Viewed: 26 - Published at: 8 years agoIngredients
- 1 pound lean ground turkey
- 3/4 cup chopped celery
- 3/4 cup chopped onion
- 3/4 cup chopped green pepper
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
- 1 jar (24 ounces) meatless pasta sauce
- 1 can (16 ounces) hot chili beans, undrained
- 1-1/2 cups water
- 1/2 cup frozen corn
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- Optional toppings: Sour cream, cubed avocado, diced jalapeno peppers
Method
- In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn.
- Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours.
- Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.
