What you'll need:
- 2 cans of dark kidney beans
- 2 cans of diced tomatoes (sweet onion)
- 1 lb lean ground turkey
- 1 packet of Gold Star Chili powder
- 1 small can tomato paste
- Dash of cumin
- Water (as needed)
How to make it:
1. Thaw your ground turkey. You can do this in the microwave or in the fridge. Obviously, the microwave is faster but the radiation isn't always good for the meat (I did it anyway since I was in a rush).
2. While your turkey is thawing, drain your cans of beans. Add them to the crock pot along with your tomatoes and chili powder.
Note: I chose not to drain the tomatoes. I think the extra liquid is delicious.
3. Once your turkey has thawed, it's time to cook it. Put it in a skillet on medium-high heat and cook until it's not pink anymore.
4. Once you've browned the turkey, add it to the crock pot.
Note: You can choose to drain the turkey or use the juices. I chose to use the juices for extra flavor and extra liquid.
5. Now that you have all of your ingredients in the crock pot, mix them all together. This is where you can choose to add extra water if you'd like. I added about ¼ cup to dilute the saltiness. Go ahead and taste the mixture before adding water (that way you can decide how salty you'd like it).
6. Set the slow cooker on low and let it sit for a few hours. When you're ready to serve, you may want to add a little hot sauce, sriracha, or cheese for some extra flavor.
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I hope you enjoy this chili - it's a gluten free and lactose free option. It's tradition to dip tortilla strips in it... at least that's what I make people do...
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