The cold spell gave me the opportunity to cook some winter favorites we were craving. So, although you probably aren't desiring this one in the warm weather, save it for a cool fall day (or a stormy summer day!)
Turkey Chili
1 slice wheat bread
1/4 cup milk
1 lb ground turkey
salt and pepper
1.5 tablespoons vegetable oil
1 large onion, minced
4 tablespoons chili powder
1 small can tomato paste
3 garlic cloves, minced
1/2 tablespoon cumin
1/2 teaspoon fresh oregano
red pepper flakes
1/2 15 oz can tomato sauce
1 can red kidney beans
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon minced canned chipotle in adobo sauce
Begin by mashing bread and milk into a paste in a large bowl. Mix in the ground turkey, 1/2 teaspoon salt and pepper.
Heat oil in a skillet. Add onions, chili powder, tomato paste, garlic, cumin, oregano, and a pinch of red pepper flakes and cookf or about 10 minutes. Stir in the turkey mixture and cook until no longer pink (about 5 minutes). Transfer mixture to slow cooker.
Drain and rinse beans and add to slow cooker. Also add tomatoes with juice, chicken broth, soy sauce, sugar, and chipotles into slow cooker. Cover and cook 6 hours on low. (The chipotles are optional, but I suggest adding them. They will add a unique flavor to your chili and although you will not use the entire jar, you can freeze the leftovers and use them in the next batch of chili or add them to your other Mexican or tex-Mex recipes).
Of course, you should top this recipe with some of your favorites. I suggest: chopped red onion, shredded cheese, and possibly sour cream.
did I ever tell you that we got a crockpot too?? my parents gave it to us as a present while they were here visiting. we've only used a couple of times so far (including a meatloaf per your recipe!) but I wanna try a chili recipe.. it seems we won't be short of stormy days anyway..
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