The seasons have finally started to change and the days are growing colder and shorter. With that in mind I decided to share a dish that will heat you up from the inside out.
This is a great dish that you can make ahead and place in the crock pot to cook while at work. There is nothing better than walking in the house after a long day at work and smelling a freshly cooked meal ready to eat.
A side note for anyone that lives locally, all the ingredients in this recipe can be found at Blue Mountain Produce as well as copies if this recipe so you can make sure to get all the ingredients and have a paper copy to work from.
Fresh Turkey Chili
1 Tablespoon Butter
½ Large Spanish Onion Diced
1 Large Green Pepper Diced
2 (19 oz) Cans of Beans (See Notes)
1 Pound Tomatoes Diced (See Notes)
2 pounds of Turkey
Salt to Taste
Pepper to Taste
1 ½ Teaspoons Ground Cayenne Pepper (See Notes)
1 Tablespoon Chili Powder
Shredded Cheddar Cheese
- In a large sauté pan melt the butter and then cook the onions until translucent and the peppers are tender.
- Combine all ingredients in a crock pot (See Notes).
- Cover and cook on low for 8 – 10 Hours.
- Serve in a bowl and garnish with shredded cheddar cheese and fresh parsley.
- Drain and rinse canned beans until water runs clear.
- I used black beans, however any type of beans can be used. Dried beans can be used in place of canned.
- Fresh tomatoes bring out a fresher taste and appearance. Canned tomatoes can be used if desired.
- More pepper can be used if a Spicer chili is desired. You can also replace the cayenne pepper with diced fresh or dried peppers if desired.
- Jalapeños, Poblano, Chipotle, New Mexican,
- If cooking on a stove.
- Combine all ingredients and cook until everything is cooked through