Monday Night Football Chili
By: Leah Rodrigues
Published: September 10, 2012

There are few dishes that almost taste better, like chili, when you are watching the game on the big screen.  To kick off the football season, make this easy slow cooker chili from Mommie Cooks. Made with ground turkey instead of beef, this meaty stew is on the lighter side.  However, it does not lack flavor.  The recipe calls for intense spices including chile powder, cumin, and oregano.  Even if you are not a football fan, slow cooker chili is a winning dish.
 
Chili
 
Ingredients:
 
1 pd of Ground Turkey
1 Onion, Chopped
3 cloves of Garlic
1 jar of Roasted Red Peppers, Chopped
1 can of Diced Tomatoes
1/2 cup of Chicken Broth
1 can of Beans (I used black), Rinsed and Drained
1 Pepper (red, green or yellow), Chopped
2/3 cup of Corn
1 tablespoon of Molasses
1 tablespoon of Worcestershire
1 teaspoon of Brown Sugar
1/4 cup of Beer
1/2 tablespoon of Chile Pepper
1/2 tablespoon of Cumin
1 teaspoon of Oregano
1 teaspoon of Apple Cider Vinegar
Salt and Pepper to Taste
 
Directions:
 








Start out by cooking up your turkey, onion, and garlic in a pan on medium heat.


   
While your meat is cooking up, grab your slow cooker and add in the roasted peppers, diced tomatoes, broth, beans, pepper, corn, molasses, worcestershire, brown sugar, beer, chili pepper, cumin, oregano, and apple cider vinegar.


   
Now add in your cooked up meat and mix it all together.


   
Cook it on high for 3 hours or on low for 4 to 6 hours. Salt and pepper it to taste before serving.

Start out by cooking up your turkey, onion, and garlic in a pan on medium heat.


     
While your meat is cooking up, grab your slow cooker and add in the roasted peppers, diced tomatoes, broth, beans, pepper, corn, molasses, worcestershire, brown sugar, beer, chili pepper, cumin, oregano, and apple cider vinegar.


     
Now add in your cooked up meat and mix it all together.


     
Cook it on high for 3 hours or on low for 4 to 6 hours. Salt and pepper it to taste before serving.