Ingredients
Slow Cooker Turkey Chili Over a Baked Potato:
- Ground turkey - 1 lb
- Garlic - 4 cloves , minced
- Onions, small - 1 , diced
- Celery - 2 stalks , diced
- Carrots - 1/2 lb , diced
- Cooking oil - 1 Tbsp
- Crushed tomatoes - 1 cup
- Cumin - 2 tsp
- Coriander - 2 tsp
- Oregano - 1 tsp
- Paprika - 1 tsp
- Salt - 1 tsp
- Pepper - 1/4 tsp
- Chicken stock - 3 cups
- Sweet potatoes, small - 4 , pierced with a fork
- Hot sauce - for serving
- Grassfed butter (opt) - for serving
Prep
- Ground meat - Season with a generous dash of salt and pepper. (Can be done up to 1 day ahead)
- Garlic / Onion / Celery / Carrots - Prep as directed. (Can be done up to 3 days ahead)
- Start slow cooking - Heat a skillet over medium-high heat. Add cooking oil and then ground meat. Break up with a wooden spoon and cook until browned, ~6 to 8 minutes. Drain out any grease and transfer to slow cooker. Add garlic, onions, celery, carrots, crushed tomatoes, cumin, coriander, oregano, paprika, salt, pepper, and stock. Stir. Cook on low for 8 hours or high for 4. (Can be done up to 5 days ahead)
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Make
- Season chili to taste with salt, pepper, hot sauce, or any of the spices. Keep warm until ready to serve - the flavors will continue to develop. If not serving within the day, cool and store.
- Pierce holes in potatoes using a fork. Place in a baking dish and pour 2 tbs. (30 ml) of water in the dish. Cover with a wet paper towel and cook in microwave for 10 minutes, turning once in the middle.
- Once potatoes are cooked, slice them open. You can serve with butter or hot sauce on top or spoon chili over them and then top with whatever fixings you'd like.
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