© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Orlando Sentinel
Servings: 8 to 10.
Betty Crocker doesn't miss a trend or a new appliance. This chili, which uses a combination of fresh and canned ingredients, is from Betty Crocker's More Slow Cooker Recipes.
2 ½ pounds ground turkey
2 cups chopped onion (about 2 large)
1 ½ cups chopped green bell pepper (1 large)
1 28 ounce can diced tomatoes, undrained
2 15 ½ ounce cans pinto beans, undrained
1 14 ounce can seasoned chicken broth with roasted garlic
2 4 ½ ounce cans diced green chiles, undrained
⅓ cup cornmeal
1 tablespoon chili powder
1 tablespoon dried oregano leaves
2 tsps ground cumin
1 teaspoon salt
Cook turkey in 12 inch skillet over medium-high heat for 5 to 8 minutes, stirring frequently, until no longer pink; drain.
Mix turkey, onions, bell pepper, tomatoes, pinto beans, broth and chiles in 5 to 6 quart slow cooker. Mix remaining ingredients in small bowl; stir into turkey mixture.
Cover and cook on a low heat setting 7 to 8 hours, or until the chili is thickened and bubbling. Chili will hold on a low heat setting up to 4 hours. If chili becomes too thick while holding, stir in up to ½ cup hot water to thin.