Here’s a great slow cooker chili recipe that’s kicked up a notch with Mexican-style diced tomatoes and seasoning. Another find from my Crock-Pot daily calendar!
I haven’t made a slow cooker meal every single day but I definitely like logging ideas from my Crock-Pot calendar and trying out a few new dishes here and there. This one grabbed me because I can almost never say ‘no’ to chili, and I liked the addition of spices and elbow macaroni. Although I enjoy using ground turkey, I’m sure you could substitute ground chicken or ground beef if you prefer.
When I was shopping for the ground meat, I bought a 20oz package (about 1.3 lbs) and used the entire thing rather than 3/4 lb. The recipe called for one 14oz can of Mexican-style diced tomatoes but I could only find 10oz cans and decided to use two. I also couldn’t find Mexican seasoning so I used mild taco seasoning thinking it would contain similar flavors.
We topped our chili with some shredded Kraft Mexican Style Four Cheese (which contained 0g lactose). For the sour cream, I used a non-dairy version from Vegan Gourmet while my parents went with the regular kind. It was certainly a welcomed cooling element for the zing in this dish!
3/4 pound ground turkey breast
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 14 ounces) Mexican-style diced tomatoes
1 can (about 14 ounces) no-salt added diced tomatoes
1 cup frozen corn
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon Mexican seasoning
1/2 cup (about 2 ounces) uncooked elbow macaroni
1/3 cup sour cream
1. Lightly coat large nonstick skillet with nonstick cooking spray. Add turkey; cook until browned. Transfer to CROCK-POT slow cooker. Add beans, tomatoes, corn, onion, garlic and seasoning, Cover; cook on LOW 4 to 5 hours.
2. Stir in macaroni. Cover; cook 10 minutes. Stir. Cover; cook 20 to 30 minutes or until macaroni is tender. Serve with sour cream.
Makes 6 servings
Original recipe printed in 2014 Crock-Pot, The Original Slow Cooker, Recipe-A-Day 365 Tear-off Daily Calendar.