Warm up with slow cooker chili with pickled peppers

March 2, 2013 

Cold weekend temperatures and snow flurries require hot, home-cooked meals that satisfy. This Spicy Slow Cooker Chili with Ground Turkey will warm you up and please your taste buds. It's spicy enough to clear your sinuses but not so spicy that you start to sweat.

If you don't like spice, omit the pickled jalapeños and reduce the chili powder to just a pinch. If you want a spicier chili, add a chopped chili pepper. Don't forget when dealing with fresh peppers, you want to wear gloves when you chop them.

Spicy slow cooker chili with ground turkey

2 tablespoons vegetable oil

2 medium red onions, medium dice

1 medium yellow bell pepper, medium dice

4 medium garlic cloves, finely chopped

1/8 cup chili powder

1 tablespoon ground cumin

1 pound ground turkey

1 1/2 teaspoons kosher salt, plus more to taste

1 (28-ounce) can diced tomatoes

1 (14-ounce) can tomato sauce

2 (15-ounce) cans black beans, drained and rinsed

1 (15-ounce) can of corn, drained and rinsed

1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

For garnish:

Shredded cheese

Sliced avocado

Sour cream

Tortilla chips

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.

Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground turkey and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the turkey is no longer pink, about 7 minutes.

Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, beans and corn. Stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with garnishes.

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