Crockery Pot Chili

11/2 lbs. turkey thigh cutlets
1 can pinto, red kidney or black beans, drained (16 oz.)
1 can Italian plum tomatoes, undrained (14 oz.)
1/2 c. chopped onion
1/2 c. chopped green bell pepper
3 tbsp. chili powder
1 tbsp. ground cumin
2 cloves garlic, minced

1 tsp. hot pepper sauce, optional
salt and pepper to taste
sour cream, optional
chopped green onions, optional

Trim turkey cutlets and cut into 1 inch pieces. Add turkey, beans, undrained tomatoes, onion, bell pepper, chili, cumin, garlic and hot pepper sauce to Crockery Pot; stir to combine. Cover Crockery Pot and set temperature control to high or low. Allow chili to cook until meat is ender, 3 to 4 hours on high, or 7 to 9 hours on low. Season with salt and pepper to taste.

Serve topped with dollop of sour cream and chopped green onion, if desired.

Makes 4 to 6 servings.

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