Fantastic Fall Chili
From Julie. Serves 6. 12 ingredients
Ingredients
- 1 tablespoon vegetable oil (I don't use this, I just spray the pan)
- 3/4 pound ground turkey breast
- 1 large onion, chopped (1 cup)
- 2 cans (14-1/2 oz. each) diced tomatoes, undrained
- 1 can (15 or 16 oz) chili beans in sauce, undrained
- 1 can (4 oz) chopped green chilies, drained (I don't drain it)
- 1/2 cup water (I don't add this)
- 1 tbls sugar
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 cups cooked brown rice
Directions
- Heat oil in skillet over medium heat. Cook turkey and onion 5 minutes, stirring frequently, until turkey is not longer pink; drain.
- Mix turkey mixture and remaining ingredients except rice in 3-1/2 to 6 quart slow cooker.
- Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours).
- Stir in rice. Cover and cook on high heat setting about 5 minutes longer or until rice is hot.
Notes
Serve with corn muffins. We usually top it with grated cheddar cheese and sour cream. Yummmmm. From the RS soup cookbook.