Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Wednesday, March 10, 2010

The Recipe: Firecracker Turkey Chili

Prep:  20 mins
Cook:  Low 8 hours, Hight 4 hours
Serving Size:  6 - 8
Category:  Soups and Stews

  • 1   pound ground turkey
  • 1   15-ounce can dark red kidney beans
  • 1   14.5-ounce can Hunts fire roasted diced tomatoes 
  • 1   can mild Rotel diced toms & green chile peppers
  • 1   can Campbell's condensed tomato bisque soup 
  • 1   6-ounce can tomato paste
  • 1/2  cup of water
  • 1   cup chopped celery
  • 1   large onion, chopped
  • 2   green peppers, chopped
  • 2   fresh jalapeno peppers, seeded and chopped
  • 2   large garlic cloves, minced
  • 1   cup frozen corn
  • 5   tablespoons Texas Pete Hot Sauce
  • 3   teaspoons chili powder
  • 1/2  teaspoon ground cumin
  • 1/2  teaspoon crushed red pepper
  • Shredded cheddar cheese
  • Sour cream
In a large skillet cook turkey until brown. Drain off fat.

Combine cooked turkey, beans (drained), celery, onion, green pepper, jalapeno peppers and corn in the crock.  Add undrained tomatoes (Hunts & Rotel), 1/2 can of tomato bisque soup, Texas Pete Hot Sauce, water, tomato paste, garlic, chili powder and cumin. Mix.

Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.  Ladle into bowls and top with shredded cheddar cheese and a dollop of sour cream.

Tips and Tricks:


  1. I wish I was eating this right now...just might have to make it one night next week!