Continuing on my quest to come up with 25 dinners for the slow cooker that most of my family will eat.
Last week I made turkey chili in corn muffins. This was an idea that Rose saw on the cover of this month’s Food Network Magazine, and she really, really wanted me to make them.
So, I made jumbo corn muffins one morning, then threw together a quick chili in the slow cooker before we headed out for the afternoon. This recipe doesn’t really count as new, because I’ve been making it for years, but it definitely counts towards my goal of 25 good slow cooker recipes – everyone here loves it.
My go-to slow cooker turkey chili recipe
- 1 lb ground turkey
- 1 medium onion, chopped
- 2 cans diced tomatoes (28 oz total)
- 2 cans pinto beans ~ drained and rinsed
- 1/2 cup salsa ~ we use mild, red salsa from a jar
- 1 generous tablespoon chili powder
- 2 tsp ground cumin
- Salt & black pepper ~ to taste
Cook the ground turkey with the onion in a skillet, until the meat is browned and the onion is tender. Transfer to the slow cooker and stir in the rest of ingredients. Cook on low for 4-6 hours.
I did try hollowing out the corn muffins and putting chili in them, and they were kind of cute, if a bit messy looking.
But I think I would need way bigger muffins to have this be a proper meal. We ended up putting the muffins in a bowl, with more chili on top. It was good though! We served this with Greek yogurt, shredded cheese, and sliced black olives. Chili is super popular at our house. I think next time I make it, I am going to double it and use the rest as the base for another meal….leftover chili on a slow cooked potato maybe?
Here’s a recap of the recipes so far:
1. Santa Fe chicken
2. Sloppy Joes
That makes 7 recipes down, 18 to go! This week, I am trying a very easy meatball recipe in the slow cooker (and I’m not even cooking the meatballs, I have a bag of frozen ones). I’ll let you know how it goes.