Smoky Slow Cooker Chicken and Turkey Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tsp Olive Oil1 pound ground turkey1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces 3 cups chopped onion 1 3/4 cups chopped green bell pepper 3 garlic cloves, minced 3 tablespoons tomato paste 1 cup lager-style beer (such as Budweiser) 1/2 teaspoon salt, divided 3 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons dried oregano 3/4 teaspoon freshly ground black pepper 6 tomatillos, quartered 2 bay leaves 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped 1 (15-ounce) can no-salt-added cannelini beans, drained 1 (10-ounce) can Mexican hot-style tomato sauce (such as Ro-tel) 1.5 Tablespoons chopped Chipotle Peppers in Adobo Sauce 1/2 cup finely chopped cilantro (optional)1/2 cup finely chopped green onions (optional)8 lime wedges (optional)
1. Heat a large nonstick skillet over medium-high heat. Coat pan with 1 tsp Olive oil. Add ground turkey to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer turkey to an electric slow cooker.
2. Coat pan with 1 tsp Olive oil. Add chicken breast; cook 5 minutes or until lightly browned, turning occasionally. Transfer chicken to slow cooker.
3. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through chipotle peppers) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves; discard. Stir in remaining 1/4 teaspoon salt. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 lime wedge (if desired) .
Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the meat is tender.
Number of Servings: 8
Recipe submitted by SparkPeople user DOUGLASW1.
2. Coat pan with 1 tsp Olive oil. Add chicken breast; cook 5 minutes or until lightly browned, turning occasionally. Transfer chicken to slow cooker.
3. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through chipotle peppers) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves; discard. Stir in remaining 1/4 teaspoon salt. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 lime wedge (if desired) .
Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the meat is tender.
Number of Servings: 8
Recipe submitted by SparkPeople user DOUGLASW1.
Nutritional Info Amount Per Serving
- Calories: 309.2
- Total Fat: 7.7 g
- Cholesterol: 72.9 mg
- Sodium: 690.7 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 7.9 g
- Protein: 30.7 g
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