Crockpot Turkey Chili

It’s the time of year when lots of things are happening — holiday decorating, baking and (maybe) some shopping too — perfect for crock pot meals. This is our first of the season . . .
Crock Pot Turkey Chili
This (really) easy recipe uses ground turkey since we had a package in the freezer. But, you can make this chili with ground turkey, ground chicken or ground beef. When using ground turkey or chicken, you may have to notch up the seasonings a bit.

• 1 lb. ground turkey
• 1 small onion, coarsely chopped
• 2-3 garlic cloves, minced
• 1 green pepper, chopped
• 2 cans (14.5 ounces each) diced tomatoes with juice
• 1 can (16 ounces) black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1/2 C chunky salsa
• 2 tsp chili powder
• 1-1/2 tsp ground cumin
• 1/4 tsp coriander
• 1/2 tsp oregano
• 1 tbsp dried cilantro
• 1/2 tsp cayenne pepper (if you like it spicier)
• Salt and pepper to taste
• 1/2 C shredded cheddar or Mexican blend cheese
• ½ C chopped scallions (optional)
• 1 to 2 tbsp sliced black olives (optional)

NOTE: I added some frozen corn from Grenville’s veggie garden. Canned corn will also work, if you prefer. 

1. Brown turkey In a large skillet over medium heat; remove and drain.
2. Add olive oil to the pan and cook the onion, peppers, garlic  until softened.
3. Transfer all to the crockpot; add tomatoes, beans, salsa, and seasonings. Stir gently to blend everything.
4. Cook on LOW setting 5 to 6 hours (if you’re in a hurry cook on HIGH 3-4 hours). Taste and season with salt and pepper.

Serve with sour cream and shredded cheese. Garnish with optional black olives and chopped scallions (or not).

Leftovers are even better the second night — if you have any — you also can put leftover chili on nachos, add more cheese, and bake.