The Dish with Anita: Crockpot turkey chili - San Diego, California News Station - KFMB Channel 8 -

The Dish with Anita: Crockpot turkey chili

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SAN DIEGO (CBS 8) - This turkey chili recipe has loads of flavor without a lot of work. I like to incorporate some fresh vegetables such as kale, corn celery and carrots; it not only stretches the meal, but it's a great way to add to the nutritional value of this dish. Enjoy!


1 to 1/2 lbs ground turkey

2 tbsp olive oil

1 1/2 to 2 tsp each - onion powder, garlic powder, ground cumin, smoked paprika and chili powder

1/2 tsp each sea salt and ground black pepper, brown sugar

1 medium onion chopped

2 tbsp tomato paste

1 large carrot diced (optional)

2 celery ribs sliced (optional)

Small can sliced black olives (optional)

1 14 oz can petite diced tomatoes with juice

1 cup low sodium chicken broth (recommended: Swanson's)

1 large can of red kidney beans, drained and rinsed


Place olive oil in skillet and heat to high.

Once oil is hot add ground turkey, seasonings, and onion and brown the meat. Add the tomato paste and stir well to completely incorporate. Remove from heat and place the browned turkey mixture in a Crockpot. Add remaining ingredients and set to medium heat if cooking all day. Cover with lid slightly ajar to let some of the liquid evaporate in order to thicken the chili. Serve with light sour cream chopped green onions and avocado chunks or shredded cheddar cheese if you like.

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