Alane's Slow Cooking Chili

4.5lbs ground lean turkey
10 garlic cloves, minced
2 yellow onions, diced
1/2 cup chili powder
1 Tbs. ground cumin
2-3 tsp cayenne pepper
2 cans (28oz) diced tomatoes w/ juices
1/3 cup finely ground cornmeal
2 cups low sodium beef stock
2 cans kidney beans, drained

In the slow cooker insert over med-high heat, brown 1/3 of the turkey, about 10 mins season w/ salt & pepper while cooking. Using a slotted spoon transfer turkey to bowl. Brown remaining beef in 2 batchs & drain excess fat in each batch.

Reduce heat to medium, add garlic, yellow onion to the insert & cook, stirring occassionally, until softened, 3-5 minutes. Add the chili powder, cumin & cayenne and cook for 2 minutes. Add the tomatoes w/ their juices and the cornmeal and stir to combine. Add the turkey & stock and stir to combine.

Using pot holders, transfer the insert to the slow cooker base. Cover and cook on high for 3 hours or low for 6 hours.

Use a large spoon and skim the fat off the surface of Chili. Add the kidney beans and stir to combine. Taste & adjust the seasonings w/ salt & pepper. Tastes great with cheese & sour cream!

Number of Servings: 22

Recipe submitted by SparkPeople user AWEINREB.