How to make it

  • Chef's Note:
  • This is a crock pot recipe and I am using canned goods. A typical 15oz can of vegetables measures to 1.5 cups. So when you see 3 cups of tomato sauce that is two cans. For this recipe I don't drain anything in the can. This adds a bit of liquid but also acts to thicken the stew. Since I am not draining the beans, I am also not adding any additional salt as there will be plenty enough salt in the canned juices.
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  • Brown the ground turkey and season with thyme, basil, cumin and cayenne pepper.
  • Once browned, put into the turkey into crock pot then use the pan with the turkey grease back on the stove and saute the onion, garlic and peppers. Even the 93/7 lean ground turkey leaves plenty enough oil to saute the vegetables. I usually start the onion and garlic first as they take a bit longer to soften. Sauteing the peppers at the end allows you to soften but still retain the bright color.
  • Mince the chipolte pepper and add to crock pot along with about a teaspoon of the adobe sauce. A table spoon of chipotle is about 1 of the canned peppers. Use this sparingly as it is a very strong flavor.
  • NOTE: If you get this or the cubanelle pepper on your hands make sure you wash them well and do not touch and sensitive skin area or your eyes.
  • Shred the carrots. The carrots are there to counter act the acidity which will reduce the likelihood of heart burn. It also adds some lovely vitamins and fiber.
  • Put the sauteed vegetables into the crock pot and mix well with the turkey. Add all remaining ingredients stirring well as you add each can off goods.
  • Cook in crock pot about 5 hours on high or 9 hours on low.

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  • valinkenmore 4 years ago
    Wonderful looking and sounding chili! Can't wait for the cooler weather to make this up. Thanks.
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    " It was excellent "
    donman ate it and said...
    Great job Otter :)
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