Nothing's better than turkey chili on a cold fall/winter day and I will jump on any opportunity to use my crock pot. If you don't have one, I highly recommend making the investment. It's the best way to have dinner prepped and ready to go once you get home from a long day at work.
What you'll need:
- 2 lbs ground turkey (you can use beef or chicken as well)
- 3 bacon strips
- 1 seeded and chopped jalepeno
- 1 chopped green pepper
- 1 chopped yellow onion
- 3 chopped carrots
- 4 chopped garlic cloves
- 3 dried bay leaves
- 2 tbsp chili powder
- 2 tbsp of Mesa Rosa Chipotle seasoning from Whole Foods (you can also use bbq sauce instead)
- 1 tbsp paprika
- 2 tbsp brown sugar
- 1 tbsp cinnamon
- 1 tbsp dried oregano
- 1 tsp dried ginger
- 1 tsp worcester
- 1/2 cup red wine
- 1 can tomato sauce
- 2 cans of kidney beans (undrained)
- 1tbsp of EVOO
- Salt and pepper
- In a large heated pan, add EVOO, ground turkey and bacon. Season with a little bit of salt and pepper. Cook until the meat is no longer pink.
- While the meat is browning, add all remaining ingredients into the crock pot.
- Once the meat is brown, add into crock pot and mix well with all ingredients.
- Cover and cook on low heat for 5 to 6 hours.
Garnish with your favorite chili toppings. I personally topped this batch with left over corn salsa and chopped white onions - it's delicious and I highly recommend it.