ground ancho chili pepper - Annette's Sweet Treats

Slow Cooker Turkey Chili

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I love this chili recipe because it’s a quick meal to prepare in the morning and a delicious wholesome dinner to return to in the evening.

Terri Crandall Gardnerville, Nevada

Slow Cooker Turkey Chili Recipe

Slow Cooker Turkey Chili

2 Tbsp. olive oil

1 ½ lb. ground turkey

1 medium onion, chopped

2 Tbsp. ground ancho chili pepper

1 Tbsp. chili powder

1 ½ tsp. salt

1 ½ tsp. ground cumin

1 ½ tsp. paprika

2 cans (14 ½ oz. each) fire-roasted diced tomatoes, undrained

1 medium sweet yellow pepper, chopped

1 medium sweet red pepper, chopped

1 can (4 oz.) chopped green chilies

1 garlic clove, minced

1 cup brewed coffee

3/4/ cup dry red wine or chicken broth

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

Sliced avocado and chopped green onions

In a large skillet, heat oil over medium heat. Add turkey and onions; cook 8-10 minutes or until meat is no longer pink, breaking up turkey into crumbles.

Transfer to a 5 quart slow cooker; stir in seasonings. Add tomatoes, sweet peppers, chilies and garlic; stir in coffee and wine.

Cook, covered, on low 7-9 hours. Stir in beans; cook 15-20 minutes longer or until heated through. Top servings with avocado and green onions. 8 servings

Freezer option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.

(Recipe for Slow Cooker Turkey Chili was on www.tasteofhome.com, 2014)

Burritos

Aeleen Frisch shares, “The filling freezes well. You can also add the meat to the beans before freezing or before serving to simplify building burritos.”

Burritos Recipe

Burritos

2 tsp. olive oil (or cooking spray)

1 medium onion, diced

1 medium red bell pepper, diced

1 10 oz. can vegetarian refried beans

4 scallions (green part), snipped into small pieces

1 tsp. (heaping) CALIFORNIA SEASONED PEPPER

1 tsp. GRANULATED GARLIC POWDER

½ tsp. MEDIUM CHILI POWDER PEPPER

2tsp. GROUND ANCHO CHILI PEPPER

¼ tsp. (scant) CAYENNE PEPPER

¼ tsp. CRUSHED JALAPENO PEPPER

2 Tbsp. milk

½-1 tsp. salt, optional (Aeleen doesn’t use any)

8 10 inch flour tortillas

Optional fillings:

1-2 lbs. cooked meat (diced steak, browned ground beef, cooked chicken, etc.)

½-1 lb. shredded cheese

½ head lettuce, chopped

2 tomatoes, diced

1 avocado, diced

In a large frying pan, heat the olive oil or cooking spray over medium heat. Add the onion and red pepper and cook until softened, 3-4 minutes. Add the beans, scallions, SPICES, milk and salt (if using). Cook until heated through, stirring often, about 8 minutes.

While the filling is cooking, heat the tortillas. You can steam them, microwave them for 10 seconds or flip them every few seconds in a non-oiled hot frying pan. Fill burritos with some of the bean mixture, some meat, some cheese, lettuce, tomato and avocado. For a 10 inch tortilla, use about 1/3-1/2 cup bean mix, ½ cup cooked chicken or steak, 2 Tbsp. shredded ultra sharp cheddar, ½ cup chopped lettuce, 3 Tbsp. diced tomato and 1/8 of an avocado. Roll up and eat.

(Recipe for Burritos came from Penzeys Spices, May 2013)

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Slow Cooker Turkey Chili

Burritos

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