Slow Cooker Turkey Chili with Kidney Beans

Modified from various recipes for our tastes - sized to fit my 3 quart slow cooker. Serve with sour cream, shredded cheese, and cornbread or corn chips or fresh fried corn tortillas. Melt Velveeta® into leftovers for an instant-win dip.

Step: 1

Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.

Step: 2

Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.

Step: 3

Cook on High for 4 hours (or on Low for 8 to 10 hours).

Per Serving: 223 calories; protein 17.8g; carbohydrates 27.1g; fat 5.6g; cholesterol 41.9mg; sodium 475.2mg.

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