I’ve always been a bit wary of chili, because the few times I’ve had it it’s been five-alarm spicy, and while a little heat is fine by me, I don’t want my eating to involve…pain.
This chili is painless. And flavorful. And inexpensive. And easy! All things I like.
Serves 2 (heartily).
What you need:
1 1/2 – 2 lbs lean ground turkey
1 medium yellow onion, diced
1 green pepper, diced
1 can black beans
1 16 oz can tomato sauce
Half a packet of Ortega Chili Seasoning Mix
Salt & pepper
What you do:
1. Very generously season the turkey with garlic powder and season salt. Brown it in a large pan with a little olive oil.
2. Remove turkey meat to slow cooker, and add all other ingredients (next time, I’m also going to layer in a few slices of bacon, per Anna’s recommendation).
3. Cook on high for an hour or two, then on low for another 7 hours or so. Check the seasoning every once in awhile, and don’t be afraid to load it on, because more is better here. (I added so much garlic powder and season salt that I got a little worried that I might’ve ruined it…but it was SO GOOD. By the time Kendrick got home I was parked next to the slow cooker, spoon in hand, repeatedly “checking the seasoning.”)
4. Serve with shredded cheese and sour cream.