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Turkey Chili

  • 10servings
  • 440minutes
  • 345calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds ground turkey

  2. 2 large onions, chopped (2 cups)

  3. 1 large green bell pepper, chopped (1 1/2 cups)

  4. 1 can (28 ounces) diced tomatoes, undrained

  5. 2 cans (15 1/2 ounces each) pinto beans, undrained

  6. 1 can (14 ounces) seasoned chicken broth with roasted garlic

  7. 2 cans (4 1/2 ounces each) diced green chiles, undrained

  8. 1/3 cup cornmeal

  9. 1 tablespoon chili powder

  10. 1 tablespoon dried oregano leaves

  11. 2 teaspoons ground cumin

  12. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Cook turkey in 12-inch skillet over medium-high heat 5 to 8 minutes, stirring frequently, until no longer pink; drain.

  2. Mix turkey, onions, bell pepper, tomatoes, pinto beans, broth and chiles in 5-to 6-quart slow cooker. Mix remaining ingredients in small bowl; stir into turkey mixture.

  3. Cover and cook on low heat setting 7 to 8 hours or until chili is thickened and bubbling. Chili will hold on low heat setting up to 4 hours. If chili becomes too thick while holding, stir in up to 1/2 cup hot water to thin.

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