• A quick-to-make chili that fills them up and leaves them asking for more. Serve with cornbread for the prefect meal.

Ingredients

  • 1 lb ground turkey
  • 1 15 oz can of kidney beans, rinsed and drained
  • 1 heart of celery, chopped
  • 1 large onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 4 oz can of diced green chilis
  • 1 14.5 oz can of tomatoes, southwestern style or cut-up
  • 1 10 oz can of chopped tomatoes and green chili peppers
  • 1 cup vegetable juice, spicy or regular
  • 1/2 cup Worchestershire sauce
  • 1/4-1/2 cup quinoa
  • 1 6 oz can of tomato paste
  • 2 cloves of garlic, minced
  • 3-4 teaspoons of chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cloves
  • shredded cheese
  • sour cream
0 (Rated by 0 moms)
PREP TIME 20 Min READY IN 8 Hr 20 Min
COOK TIME 8 Hr SERVINGS 6
MAIN INGREDIENT Turkey
MEAL/COURSE Dinner
TYPE OF DISH Slow Cooker
COOKING METHOD Crock Pot
DIETARY NOTES One-Pot Meal, Healthy, Blogger

Preparation

  1. In a large skillet, brown the turkey. Drain of fat.
  2. In a 3 1/2- to 5-quart Crock Pot, combined cooked meat, beans, celery, onion, bell pepper, and green chilis.
  3. Add both cans of undrained tomatoes, vegetable juice, Worcestershire sauce, tomato paste, garlic, chili powder, cumin and cloves.
  4. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
  5. 30 minutes before serving, add quinoa. Stir and cover.
  6. Ladle chili into bowls, top with shredded cheese and a dollop of sour cream.

Rating

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