Ingredients
Scale
- 2 lbs Lean Ground Turkey or Ground Beef
- 2 cans (15 oz each) Kidney Beans, slightly drained
- 2 cans (15 oz each) Black Beans, slightly drained
- 1 jar (16 oz) Thick and Chunky Salsa (Mild or Medium)
- 1 can (28 oz) Diced Tomatoes with Green Chilies
- 1 can (6 oz) Tomato Paste
- 2 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Black Pepper to taste
Instructions
- Preparation: Place your large slow cooker on the counter and plug it in. For the “no prep” method, you can add the raw ground meat directly to the crockpot if you are using very lean turkey (93% or higher). If you prefer a traditional texture, brown the meat in a skillet for 5 minutes first and drain the fat before adding it to the crockpot. Open all your cans and the jar of salsa so they are ready to pour.
- Cooking: Add the ground meat, kidney beans, black beans, diced tomatoes, salsa, and tomato paste into the slow cooker. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and pepper over the top. Stir everything together until the tomato paste is well incorporated. Cover the crockpot with the lid. Set the temperature to “Low” and cook for 7 to 8 hours, or set it to “High” and cook for 3 to 4 hours. The long, slow cook allows the flavors to meld and the meat to become tender.
- Plating: Once the cook time is complete, give the chili a final stir. Taste it and add more salt or pepper if needed. Ladle the hot chili into large bowls. Set out a “toppings bar” with affordable options like shredded cheddar cheese, a dollop of sour cream, or crushed saltine crackers. Serve immediately while hot and enjoy the game!
- Cook Time: 8 hours 5 minutes