Name: Slow Cooker Mexican Chili
Cook time: 10 h
Ingredients: 2 can red kidney beans, drained; 28 ounce can tomatoes, cut up; 1 cup chopped celery; 1 cup chopped onion; 6 ounce tomato paste; 1/2 cup green pepper, chopped; 4 ounce green chili peppers, drained and chopped; 2 tablespoon sugar; 1 bay leaf; 1/2 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon dried marjoram, crushed; 1 dash pepper; 1 pound ground turkey

Slow Cooker Mexican Chili

2 Comments

Slow cooking this tasty Mexican chili allows all the ingredients to meld and creates a beautiful final flavor. Serve this chili topped with reduced-fat sour cream and a side of homemade corn bread.

Notes

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Cooking Time10 hr

Cooking MethodSlow Cooker

Ingredients

2 cans red kidney beans, drained
28 ounces can tomatoes, cut up
1 cup chopped celery
1 cup chopped onion
6 ounces tomato paste
1/2 cup green pepper, chopped
4 ounces green chili peppers, drained and chopped
2 tablespoons sugar
1 bay leaf
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried marjoram, crushed
1 dash pepper
1 pound ground turkey

Instructions

In skillet brown ground turkey and drain.
In slow cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours.
Remove bay leaf and stir before serving.

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Recipe Warrior

Dec 06, 2010

@beckyjackson - If you would like to cut down on the ingredients, you can subtract some of the spices to your liking. Also, you can omit the beans for a beanless chili, or you can take out the chili peppers to make a more mild chili. Hope this helps! - FaveHealthyRecipes Editors

beckyjackson

Dec 05, 2010

this sounds good but how come so many ingredients?I am going to try this ,this week.