The Recipe: Firecracker Turkey Chili

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

Ingredients:

• 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

Preparation:

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:

• The History of Rotel 
• Secrets to Cooking Vegetables in the Crock
• Hot Peppers and How to Handle Them

- Chef Tiffany