Firecracker turkey chili
Uncooked turkey sausage(s)
1 pound(s), hot Italian-style, cut into 3⁄4-inch slices
2 medium, coarsely chopped
Canned diced tomatoes
14½ oz, with green chiles variety
Canned kidney beans
31 oz, 2 (15 1⁄2-ounce) rinsed and drained
½ cup(s), fresh
- 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.
- 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.
- 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.
- Ladle the chili evenly into 6 bowls and sprinkle with the cilantro. Yields scant 2 cups per serving.