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Slow Cooker Chili


2 lbs ground Turkey
28 oz can (3 cups) Tomatoes, undrained, cut-up
15 oz can tomato sauce
1/2 cup chopped onion
1 teaspoon sugar
1/2 teaspoon salt
1 to 2 teaspoon Chili powder
1 to 1 1/2 teaspoon Cumin
1 teaspoon oregano leaves
15 oz can chili beans, undrained (mild or spicy)
15 oz can garbonzo beans, drained
15 oz can Dark Red Kidney beans, drained and rinsed

In large skillet brown meat. Drain. In slow cooker combine meat, tomatoes, tomato sauce, onion, sugar, salt, chili powder, cumin, and oregano. Cook on low for 3-4 hours (or 6-7, if desired) to allow flavors to blend. Add chili beans, garbonzo beans, and kidney beans. Cook on low setting for 30-45 minutes until hot. Garnish as desired




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.