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Active: 25 min Total: 8 hr 20 min
Cuisines

Ingredients

Metric
Servings:
4
Slow Cooker Turkey Chili Over a Baked Potato:
  • Garlic - 4 cloves , minced
  • Onions, small - 1 , diced
  • Celery - 2 stalks , diced
  • Carrots - 1/2 lb , diced
  • Dried beans - 2/3 cup ((black, kidney, or a mix))
  • Cooking oil - 1 Tbsp
  • Crushed tomatoes - 1 cup
  • Cumin - 2 tsp
  • Coriander - 2 tsp
  • Oregano - 1 tsp
  • Paprika - 1 tsp
  • Bay leaves - 2
  • Salt - 1 tsp
  • Pepper - 1/4 tsp
  • Vegetable broth - 4 cups
  • Russet potatoes, small - 4 , pierced with a fork
  • Hot sauce - for serving
  • Butter (opt) - for serving
  • Sour cream - for serving

Prep

  1. Garlic / Onion / Celery / Carrots - Prep as directed. (Can be done up to 3 days ahead)
  2. Start slow cooking - Combine dried beans, garlic, onions, celery, carrots, crushed tomatoes, cumin, coriander, oregano, paprika, bay leaves, salt, pepper, and broth in slow cooker. Stir. Cook on low for 8 hours or high for 4. (Can be done up to 5 days ahead)

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Make

  1. Fish out bay leaves and 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.
  2. 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.
  3. Once potatoes are cooked, slice them open. You can serve with butter, sour cream, or hot sauce on top or spoon chili over them and then top with whatever fixings you'd like.

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