You can make this easy Crock-Pot chili with ground turkey or ground beef. Garnish each serving with shredded cheese and sliced ripe olives. A dollop of sour cream or guacamole with chopped fresh cilantro or green onions would make a great garnish as well.
The great thing about chili is its versatility. Besides changing the meat to ground beef or a combination of ground meats, there are many more substitutions you can add or change. See the variations for a few more ideas.
- 1 pound ground turkey or ground beef
- 1/2 cup coarsely chopped onion
- 2 cans (14.5 ounces each) diced tomatoes with juice
- 1 can (16 ounces) pinto beans, drained, rinsed
- 1/2 cup chunky salsa, your favorite
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- kosher salt and freshly ground black pepper to taste
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1 to 2 tablespoons sliced black olives
- In a large skillet over medium heat, brown the ground turkey and onion. Drain off excess fat.
- Transfer browned mixture to the crockpot with tomatoes, beans, salsa, chili powder, and cumin. Stir gently to blend ingredients.
- Cover and cook on LOW setting for 5 to 6 hours. Taste and season with salt and pepper.
Serve with a dollop of sour cream and a tablespoon or two of shredded cheese and black olive slices.
- Instead of pinto beans, use black beans, navy beans, or great northern beans.
- Add some minced jalapeno pepper or crushed red pepper flakes, to taste.
- Use all or part chili-seasoned tomatoes in the dish.
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