Chuck Wagon–Style Turkey Chili
7
Points®
Total time: 5 hr 9 min • Prep: 9 min • Cook: 5 hr • Serves: 4 • Difficulty: Easy
Make sure to choose big bright color peppers for this chili.
Ingredients
Uncooked extra lean ground turkey breast
1 oz
Onion
1 large, chopped
Red bell pepper
1 large, diced
Bell pepper
1 cup(s), green variety, diced
Carrots
2 medium, finely chopped
Garlic
3 clove(s), large
Canned pinto beans
15½ oz, rinsed and drained
Barbecue sauce
¾ cup(s), hickory flavored
Canned tomato paste
⅓ cup(s)
Chili powder
3 tbsp(s)
Ground cumin
½ tsp(s)
Dried oregano
½ tsp(s)
Table salt
½ tsp(s)
Uncooked scallions
3 medium, thinly sliced
Water
⅓ cup(s)
Instructions
1
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.
2
Transfer the turkey and any juices to a 5- or 6-quart slow cooker. Add all the remaining ingredients except the scallions and stir well. Cover and cook until the vegetables are softened, 4 – 5 hours on high or 8 – 10 hours on low, stirring in a little additional water if the chili seems dry.
3
Spoon the chili evenly into 4 bowls and sprinkle with the scallions. Yields 1 2/3 cups per serving.
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