I’ve decided to experiment with making chili. I mostly wanted to try out BBQ in chili and see how it would go. It turned out to be a brilliant idea, it kind of reminded me of the way that pulled pork tastes, but a lot healthier given the turkey and all the veggies.
- 1 lb of ground turkey
- 2 cans of kidney beans (15 oz)
- 1 can of black beans (15 oz)
- 3 celery stalks, chopped up
- 1 medium yellow/sweet onion, chopped up
- 1/2 of BBQ sauce
- 1 tbsp of cumin
- 1-2 tbsp of chili
- 1 can of crushed tomatoes (24 oz)
- 3.5 or 4 cups of water
- Fry the turkey in a pan
- Chop up the onion and celery and put into the slow cooker
- Put the other ingredients into the slow cooker
- Put the turkey into the slow cooker
- Stir it together
- Turn on the slow cooker – set on low for 8 hours
- I cook the turkey before it goes into the slow cooker because the one time I put raw ground turkey in my slow cooker and it basically disintegrated into the puniest pieces imaginable and personally I prefer to have small chunks of turkey. I’ve never had the same problem with ground beef though; maybe it was bad luck or maybe it has something to do with the consistency of ground turkey that it breaks down into pieces you can hardly tell are there.
- Point is that if you’re planning to make this and let the slow cooker do its job while you’re at work or school or something, you can theoretically put the turkey in raw cause it’ll still get cooked and I’ve done so successfully with other meats but you can also cook it the night before and just leave it in the fridge until you need to finish preparing the recipe in the morning.