Slow Cooker Turkey and Chorizo Chili
Description
Easy to prepare and simmered in a slow cooker, this turkey and chorizo chili is bursting with spicy, savory flavor.
Ingredients
•
4 tablespoons butter
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1/2 yellow onion, diced
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3 1/2 ounces dry chorizo sausage, diced
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1 yellow bell pepper, diced
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1 red bell pepper, diced
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1 green bell pepper, diced
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2 fresh red chile peppers, diced
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1 (16 ounce) can tomato sauce
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1 (15 ounce) can black beans
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1 (15 ounce) can baked beans (such as Bush's® Texas Ranchero)
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1 (14 1/2 ounce) can Italian-style stewed tomatoes (such as Del Monte® Italian Recipe Stewed Tomatoes)
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1 (14 ounce) can whole kernel corn
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1 teaspoon hot pepper sauce (such as Tabasco®)
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1/2 teaspoon chili powder
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1/2 teaspoon paprika
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1 tablespoon olive oil
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1 pound ground turkey
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3 cloves garlic, diced
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8 ounces sour cream
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1 (8 ounce) package shredded Cheddar cheese
Directions
1
Turn a slow cooker on High and add butter to melt.
2
Heat a medium pan over medium heat. Add chorizo and cook until fats begin to render, about 3 minutes. Add onion; cook and stir until browned, 5 to 7 minutes more. Add to the slow cooker. Stir in bell peppers, chile peppers, tomato sauce, black beans, baked beans, tomatoes, and corn. Add hot sauce, chili powder, and paprika.
3
Heat oil in the same pan over medium-high heat. Saute garlic in the pan until browned, about 1 minute. Add turkey; saute until browned and crumbly, 5 to 7 minutes. Drain the liquid from the pan and add to the slow cooker. Turn the slow cooker to Low and cook, stirring once every hour, until reduced, about 6 hours. Serve with a spoonful of sour cream and shredded Cheddar on top of each bowl.