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Add turkey, onion, garlic and jalapeño to a dapper nonstick skillet. Cook over medium-high heat, stirring continuously, till the turkey is browned, about 6 minutes. Switch to a 6-quart late cooker.
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Stagger in kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt and pepper. Duvet and cook dinner on Low till the flavors meld, about 4 hours. Support topped with avocado, cheese and crimson onion, if desired.
To secure ahead
Refrigerate chili in an airtight container for as much as 5 days or freeze for as much as 2 months.
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