I made this chili in the slowcooker on Sunday, and will be using it in a couple of this week's meals, plus I'll have a little to freeze for another meal. It calls for my secret ingredients, don't laugh- strong brewed coffee, and a dash of cinnamon. I like to cook it and then let it sit in the refrigerator for at least a day. It helps the flavors blend.
1lb. lean ground turkey
1/2t salt (you will likely only need if using cooked beans, not canned)
1/2t pepper (I like to use the Penzey's California Blend)
1 can pinto beans (or 2 cups cooked)
1 can black beans ( or 2 cups cooked)
2 cans diced tomatoes (I used rotel cilantro lime)
1 can whole tomatoes, break up with wooden spoon in crockpot
2 cups strong brewed coffee
1T garlic powder
2T chili powder ( I used Penzey's Ancho Chili Powder)
3 beef boullion cubes
Brown turkey in skillet over medium high until cooked through and no longer pink. Meanwhile, place all other ingredients into slow cooker. Add turkey when cooked. Let cook on low for 6+ hours, or high for 3-4.
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