Slow Cooker Mexican Chili
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 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
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.