Red Bean Turkey Chili

@notjack.space

Turkey chili with mexican red beans in a slow cooker

Prep 00:30
Cook 03:00
Total 03:30

Ingredients

  • ## Toss in the pan
  • 1 onion, diced
  • 2 lbs ground turkey
  • Minced garlic
  • Salt
  • Pepper
  • ## Toss in the slow cooker
  • 2 cans small red beans (Frijoles Rojos Pequeños) (NOT kidney beans), excess bean juice drained
  • 2 cans diced tomatoes, excess juice NOT drained
  • 1 small (6 oz) can tomato paste
  • 1 box of Carrol Shelby's Texas Chili Kit
  • 1/3 cup of water (if using the masa from carrol shelby's kit)
  • 1 packet sazón
  • ## Accoutrements
  • Creole seasoning (salty and very mildly spicy)
  • Worcestershire sauce (makes it meatier)
  • Brown sugar (sweetens the spicy)
  • Tapatío (hell yeah)

Instructions

  1. ## Pan time

  2. 1
    Heat onion in a large pan with some oil, but save some of the diced onion for garnish later if desired
  3. 2
    Add turkey, minced garlic, salt, and pepper to pan, cook until turkey browned
  4. 3
    Drain excess oil, transfer to slow cooker

  5. ## Slow cooker time

  6. 4
    Toss in the rest of the slow cooker ingredients (beans, tomatoes, tomato paste, carrol shelby's, water, sazón)
  7. 5
    Cook on HIGH for 3 hours, occasionally tasting and (especially towards the end) stirring to avoid sticking. Alternatively, cook on lower temp for longer and babysit it less.
  8. 6
    Midway through cooking, add accoutrements to taste. Do this with your senses: start small and mess with it until you like it.

  9. ## Serving

  10. 7
    Serve however you like. Options include on its own, over rice (I prefer basmati cooked with a dash of tumeric), or over hot dogs.
  11. 8
    Good topping options include shredded cheese, diced onion, sour cream, and salsa
Category
Entree/Main
Method
Slow Cooking
Cuisine
American

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0