Thursday, December 3, 2009

Crockpot Turkey Chili with Sweet Heat


So it turns out I wasn't over turkey quite yet. Somehow a mere week later its crept back into the kitchen, demanding to be front and center in yet another dish. As the nights are a bit cooler recently, I've been favoring hearty soups and stews guaranteed to take the chill off. This is one of my maiden forays into crock pot cooking, as well as turkey based chili. Don't be put off by the pineapple, as it adds an undertone of sweetness to balance the heat of the spices and hot sauce. You'll know you're eating a solid bowl of chili when this is done.

Crockpot Turkey Chili with Sweet Heat
2 lbs ground turkey
12 oz crushed tomatoes
12 oz crushed pineapple
1 12 oz can dark red kidney beans
1 12 oz can cannelloni beans
1/2 cup onion, chopped
3/4 cup spaghetti sauce
2 Tbsp teriyaki sauce
1 Tbsp Frank's Red Hot
2 tsp cayenne pepper
1/2 tsp sweet smoked paprika
1 1/2 tsp cumin
1 tsp garlic
1 tsp fresh cracked pepper
1/2 tsp coarse salt

Place ground turkey in large saute pan over medium heat. Add salt and pepper and mix with wooden spoon. Cook turkey through for 5-7 minutes. Place turkey in colander to remove excess fat, and set aside.

Add chopped onions to saute pan and cook until they are softened.

In a crockpot, combine tomatoes, spaghetti sauce, pineapple, onion and turkey. Drain liquid from beans and add to mixture. Combine all spices, hot sauce and teriyaki to crockpot and stir thoroughly. Cook for 2 to 2.5 hours, stirring occasionally. Garnish with sour cream and chives, and serve.

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1 comment:

Erica said...

Made this for superbowl last night- it was a HUGE hit! thank you so much