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Slow-Cooked Habanero Chili
Slow-Cooked Habanero Chili
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Prep Time:
20 minutes
Cook Time:
480 minutes
Total Time:
500 minutes
Spicy turkey chili with black-eyed peas, corn, and habanero chilies. Top with Cheddar cheese or cornbread crumbs.
Ingredients:
  • 3 tablespoons olive oil
  • 1 pound lean ground turkey
  • 1 cup red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (16 ounce) can black beans, rinsed and drained
  • 1 cup rinsed and drained canned black-eyed peas
  • 1 (15 ounce) can low sodium tomato sauce
  • 1 dried habanero pepper, chopped
  • 1 cup frozen corn kernels
  • 1 tablespoon packed brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dried basil
  • 1 teaspoon dried sage
Instructions:
  • In a large skillet over medium-high heat, sizzle the ground turkey in 1 tablespoon of olive oil until beautifully browned all over, roughly 10 minutes. Transfer the flavorful meat to a slow cooker using a slotted spoon, discarding any excess oil from the skillet.
  • In the same skillet, heat the rest of the olive oil over medium-high heat. Add red pepper and garlic; sauté until tender, about 3 minutes. Transfer to the slow cooker with the turkey.
  • Combine kidney beans, black beans, black-eyed peas, tomato sauce, and habanero pepper with the turkey mixture in the slow cooker. Cook on High for 3 hours or on Low for 7 hours.
  • One hour before finishing, add the corn, brown sugar, Worcestershire sauce, basil, and sage to the chili. Let it simmer for the final hour. Season with salt to taste.

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