Turkey & 3-Bean Crockpot Chili

This past Sunday’s Bears game was going to be big (as evident by its move from a noon kickoff to the more lucrative 3:15 spot), and thus, requiring big food. So, I whipped up a pot of my turkey & 3-bean crock pot chili. The chili was a winner, and so were the Bears!

Ingredients:

  • 1 can pinto beans (rinsed and drained)
  • 1 can black beans (rinsed and drained)
  • 1 can red or kidney beans (rinsed and drained)
  • 1-1.25 lb ground turkey
  • 1 can (28 oz.) petite diced tomatoes (drained)
  • Chili seasoning (I like Penzey’s Chili Con Carne)
  • 1 white onion
  • salt (if your seasoning does not include it)
  • Shredded Mexican mix or cheddar cheese
  • Sour Cream
  • Oyster crackers

Directions:

  1. Brown turkey in a skillet.
  2. Dice onion and divide into two portions. Set one portion aside for garnish.
  3. Add turkey, tomatoes, beans, and one half of the onion to the crock pot.
  4. Stir in seasoning according to directions.
  5. My seasoning does not include salt. I add about 1/2 tsp. (If it’s already in there, by all means, don’t add more!)
  6. Cook on high for two hours (or low for four).
  7. Serve and garnish (as desired) with raw onion, cheese, sour cream, and oyster crackers.

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