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Turkey Chilli

With the cold season bringing people the blues I love to make meals that are warm and comfort the soul.  That is why this time of the year I always like to use my slow cooker.  Many people I have encountered have a slow cooker however, really don’t know what to do with one.  This month I am going to share with you a simple recipe that takes minutes to prepare.  The best part is that you plug it in the morning and when you get home from work there is an amazing “Eating Pretty” meal when you get home.

Fast and Simple Turkey Chili

(using a 4 quart slow cooker)

1 Pound of extra lean ground turkey

28 oz can of tomatoes (low sodium) – crushed

3 tablespoons of tomato paste (low sodium)

1 medium red onion – diced

5 button mushrooms, cleaned and sliced

1 red pepper – diced

1 jalpeno – seeded and finely diced

½ cup of fresh cilantro chopped

1 ½ teaspoons of cumin

1 teaspoon of ground coriander

1 teaspoon of salt

½ teaspoon of freshly ground pepper

Pam for frying


Heat a large sauté pan to medium heat and spray lightly with pam.  Once heated place half of the ground turkey in the pan and sauté till the meat is golden brown.  Then place on a plate, repeat with the half of the turkey. 


*** You want to sauté in batches so that you do not crowd the pan, if the pan is crowded the meat will steam, not brown.


Then place the turkey and all of the ingredients, except the cilantro into the slow cooker.  Give the mixture a stir and plug the slow cooker in and cook on low for about 6-8 hours.


When you are ready to serve, sprinkle the fresh cilantro over the chili.  Enjoy!




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