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Tuesday, 11 November 2014

Turkey, Chorizo Slow-Cook Chili

Recipe Title: Turkey Chorizo Slow-Cook Chili

For all you busy people out there who love to come home to a delicious,  aromatic hot meal at the end of the day.

By: Miriam Borys

Servings: 8


1 ground turkey
1/2 - 1 cup hot Italian sausage 
2 yellow onion - diced 
1 cup diced celery
1 small yellow pepper - diced
5 tbsp. chili powder
1 tbsp. Italian seasoning
1 can (540ml) diced tomatoes with juice
1 can (540ml red kidney beans - rinsed well first under cold water
1 can brown beans (14 oz 398ml)
dash himalayan salt
dash black pepper
Plug in Crock-Pot and turn on to high heat. 
Add brown beans, diced tomatoes and rinsed kidney beans to crock-pot. Stir once and put the lid on and allow the pot to start heating up.
Meanwhile, on the stove top in a sauce pot sauté turkey and chorizo until half done.
Add onions, celery, yellow pepper to the meat and continue to salute until onions are transparent.
Pour all of the turkey/chorizo vegetable mixture into the pre-heated crock pot with the tomatoes and beans. 
Add chili powder, Italian seasoning, salt and pepper.
Replace the  lid on tight and allow chilli to simmer for the day. If you are home during the day you can stir once at mid day but do not lift the lid during the day or this would increase the cooking time (you do not need to stir this at all if at work).
Serve with a tossed salad and bread of your choice.

***Chili powder isn't the same as cayenne pepper. Pure cayenne pepper is much hotter than chili powder. Indeed, cayenne pepper is one of several ingredients that go into making chili powder, but they're not interchangeable.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

1 comment:

  1. Great Looking Chili. I do like slow cooker recipes.