Firecracker turkey chili
4
Points®
Total time: 6 hr 6 min • Prep: 6 min • Cook: 6 hr • Serves: 6 • Difficulty: Easy
This is chili with a twist. In this quick prep recipe, Italian sausage slices stew in the slow cooker with a seasoned onion, tomato and bean mix for a new take on an easy favorite. The chili gets its kick from the spice in the turkey sausage and a solid dose of chili powder, and ground coriander completes the dish. Sometimes mistaken for ground cumin, ground coriander comes from a different plant, and while both spices are often featured together, coriander has a sweeter or more mellow flavor than earthy, robust cumin. Cumin is a top spice in Mexican and South American cooking, but for a change of pace, this time opt for ground coriander as the accent to your chili bowl. Top each serving of chili with a tablespoon-size dollop of plain fat-free yogurt or sour cream and some chopped cucumber and scallion.
Ingredients
Olive oil
1 Tbsp
Uncooked turkey sausage
1 pound(s), hot Italian-style, cut into 3⁄4-inch slices
Onion
2 medium, coarsely chopped
Chili powder
2 Tbsp
Ground coriander
1 Tbsp
Canned diced tomatoes
14½ oz, with green chiles variety
Canned kidney beans
31 oz, 2 (15 1⁄2-ounce) rinsed and drained
Cilantro
½ cup(s), fresh
Instructions
1
Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Transfer the sausage to a 5- or 6-quart slow cooker.
2
Add the onions to the skillet and cook, stirring, until softened, about 5 minutes. Remove the skillet from the heat and stir in the chili powder and coriander.
3
Transfer the onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4 – 6 hours on high or 8 – 10 hours on low.
4
Ladle the chili evenly into 6 bowls and sprinkle with the cilantro. Yields scant 2 cups per serving.
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