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Slow-Cooker Chorizo Turkey Chili

Slow-Cooker Chorizo Turkey Chili


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Add zip to your slow-cooker chili with chorizo!MORE+LESS-

2

cans (14 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted

1

cup Cascadian Farm™ frozen organic sweet corn

2

tablespoon minced garlic

2

tablespoon chili powder

1/2

teaspoon cayenne pepper

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  • 1

    In a skillet (or stove top of your slow cooker if yours has that feature) cook the chorizo and ground turkey. Chorizo is oily enough that you will not need additional oil.

  • 2

    Add the canned tomatoes, black beans, onion, corn, garlic and spices and mix the ingredients together.

  • 3

    Set the slow cooker to low and cook for 7 hours.

  • 4

    When the slow cooker beeps add the Masa Harina.

  • 5

    Mix, put lid back on and then let it cook on low for another 15 minutes. If you are gone when the timer goes off, just wait until you get home, add the Masa Harina and turn the slow cooker back on to low for another 15 minutes. (If your chili is too thick or a bit dry you can always add some chicken broth or water until it reaches your desired consistency.)

  • 6

    Scoop in to bowls and serve warm. I like to eat mine with cornbread.

No nutrition information available for this recipe

More About This Recipe

  • Hearty meaty chili made easy thanks to the slow cooker!I used to be anti-slow cooker. I was a real cook! "I didn’t need a slow cooker," I would tell myself.Then my mother bought me one. Half of my meals come out of the slow cooker now… oh the irony. What makes them so awesome of course is how easy they are to use. Dump in the ingredients, come back hours later and food is there!This recipe for Slow Cooker Chorizo Turkey Chili does involve a little bit of cooking but it takes about 5 minutes to cook the meat and you are done. If you are like me and have the type of slow cooker that has a built in stove top into it you can actually do it all in one pot.Once the meat is cooked it’s all smooth sailing from there. Add the remainder of the ingredients minus my secret weapon and walk away. As for my secret ingredient I always add Masa Harina about 15 minutes before the chili is done. What is Masa Harina you ask? It’s the flour used to make tortillas, tamales, and other Mexican food staples. You can skip it if you like but it really does add something.

I love eating chorizo in Mexican dishes, but since it’s so high in calories and fat, it’s not something I eat often. I was going to sub turkey chorizo for the classic, but I couldn’t find it in the supermarket. So, I decided to make my own lighter version.

Chorizo is usually made from cuts of pork, vinegar, and spices. Using leaner turkey or even ground chicken cuts back on the fat but still has plenty of great flavors. Just be sure to use 93% turkey rather than 99%, which will be far too dry.

This healthy chorizo is so easy and versatile. It takes less than 15 minutes to cook and can be served with scrambled or fried eggs, added to breakfast bowls, tacos, or burritos. It’s also low-carb, keto, whole30 and gluten-free.


Easy Slow Cooker Mexican Chorizo Chili

Easy Slow Cooker Mexican Chorizo Chili is a hearty spicy chicken chorizo chili packed with flavor and the perfect comfort food made easy in the slow cooker.

So… I’m in Florida, the temperature hit a bone chilling 68 degrees and that means it’s everyone excuse to break out the slow cooker and make chili. Yes, that is what us Floridians do … and no, I am not kidding…. not even a little bit. So what better way to embrace this tropical cold front than to huddle around the tiki bar with a big hearty bowl of this Easy Slow Cooker Mexican Chorizo Chili? Stop laughing … I am serious. Sheesh. … I almost had to change out of my flip flops … have some sympathy, why don’t ya?

All joking aside, this Easy Slow Cooker Mexican Chorizo Chili is the very best way to keep the cold weather at bay. Packed with tons of your favorite Mexican flavors, tender chunks of chicken and spicy chorizo, this Easy Slow Cooker Mexican Chorizo Chili is the easist thing you will do all day. You know why we love slow cookers.. minimal effort, maximum return. Amen!

WHAT IS CHORIZO?

Delicious all day long, my friends. Technicall, chorizo is a spicy Spanish pork sausage. It’s used in so many amazing dishes, you will want to start collecting them all and trying every single one of them. Chorizo is used in chili, in omlets, in salads, in seafood stews, nachos, meatballs, burgers, enchiladas, queso fundido … oh my goodness, are you picking up what I am throwing down? It’s quite simply the bombdiggity!

DO I NEED TO COOK MY CHICKEN BEFORE ADDING TO THE SLOW COOKER?

We are all about easy peasy lemon squeeziness here .. that means the answer is NO! And to back me up, the USDA does recommend that you cook large pieces of meat in a slow cooker on the HIGH heat setting for 1 hour and then reduce to the LOW heat setting for the remaining cooking time. So there is no need to cook your chicken first before adding it to the slow cooker.

HOW DO YOU MAKE EASY SLOW COOKER MEXICAN CHORIZO CHILI?

Easy! To make this Easy Slow Cooker Mexican Chorizo Chili, start by removing your chorizo from it’s link casings and browning the meat over medium high heat in a large sauce pan. Be sure to break up the meat as you cook it so that it cooks through. The reason you are cooking the meat first is that it can be extremely greasy so you want to remove as much of that as you can before adding it to the slow cooker. Once your chorizo has cooked, remove the meat from the pan with a slotted spoon and add to your slow cooker.

Then add your peppers, jalapenos, garlic cloves and onion to a small food processor and pulse until your items are lightly chopped. Add this to the slow cooker followed by the tomato paste, tomatoes, beans, chilies, broth, corn and spices.

Give it a quick stir and then add your chicken breasts on top, cover with the lid and cook on High for one hour. Once the hour has passed, reduce the heat to Low for the next 5 – 6 hours. When the time is up, lightly shred your chicken and serve your Easy Slow Cooker Mexican Chorizo Chili over rice or cheesy polenta. Garnish with more diced pepper, cheese, sour cream, cilantro and maybe even a squeeze of lime.

Looking for more easy slow cooker recipes to share with your family and friends? Check a few of my favorite slow cooker recipes below.


Slow-Cooker Turkey Chili

Winter is desperately trying to stick around, but we know spring is right around the corner. And since we haven’t reached the end of the cold season yet, we might as well make the best of it! I can’t think of a better way to enjoy the last few weeks of the cold temps than with a steaming bowl of chili.

I tried out this Slow-Cooker Turkey Chili a few weeks ago, and it really is the best, quick-and-easy chili recipe! Don’t be afraid of “turkey” in its name. Ground turkey is leaner than ground beef, and you won’t notice a difference in flavor. If you can, look for good-quality turkey that is 90% lean and 10% fat to cut down on calories and fat.

This recipe takes only 15 minutes to put together - the longest part of the prep work is chopping up the vegetables. Then simply throw all of the ingredients together in a slow cooker. Let it simmer overnight or while you’re at work, and you’ll have a fantastic dish ready when you return.

So to bid farewell to winter before we beckon in sunshine and spring recipes, make a hearty pot of chili and dress it up with your favorite toppings. Make sure to let us know how your meal turns out by using the hashtag #CookWithConfidence for a chance to have your dish featured on our Twitter or Instagram! Happy cooking!


Can This Turkey Chili Be Frozen?

Yes! Chili makes a great freezer meal.

How To Freeze:

Simply prepare as directed and allow the chili to come to room temperature before freezing.

Once cooled, place in heavy-duty freezer bags or airtight glass food container and freeze up to 3 months.

How To Reheat:

Thaw overnight in the fridge and reheat on the stove top.

You can also place the frozen soup in a Dutch Oven or heavy-bottomed soup pan, add some water or broth, thaw and reheat on the stove top.

How Long Does It Last In The Fridge?

If not freezing this Turkey Chili will last 3-4 days in an airtight container in the fridge.

This chili is smoky and flavorful and totally comforting. I'm glad that I now understand what others have for many years. Chili is amazing.