
Slow-Cooked Habanero Chili

Nutrition :
277 calories,
5 stars -
based on 411 reviews
Yield : 10 servings
Ingredients
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3 tablespoons olive oil1 pound lean ground turkey1 cup red bell pepper, chopped3 cloves garlic, minced1 (16 ounce) can kidney beans, rinsed and drained1 (16 ounce) can black beans, rinsed and drained1 cup rinsed and drained canned black-eyed peas1 (15 ounce) can low sodium tomato sauce1 dried habanero pepper, chopped1 cup frozen corn kernels1 tablespoon packed brown sugar1 teaspoon Worcestershire sauce1 tablespoon dried basil1 teaspoon dried sagesalt to taste
Directions
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until no longer pink and evenly browned, about 10 minutes. Using a slotted spoon, place the cooked meat into a slow cooker, and drain any oil from the skillet.Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Stir in the red pepper and garlic; cook until tender, about 3 minutes. Stir into the slow cooker with the turkey.Stir the kidney beans, black beans, black-eyed peas, tomato sauce, and habanero pepper into the slow cooker with the turkey mixture. Set on High and cook for 3 hours, or on Low for 7 hours.One hour before the time is up, stir in the corn, brown sugar, Worcestershire sauce, basil, and sage. Continue cooking the chili for the remaining hour. Season to taste with salt.
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