Slow-Cooked Habanero Chili

This slow-cooked habanero chili recipe combines ground turkey, black-eyed peas, corn, and dried habanero chiles. Top with Cheddar cheese or cornbread.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 240 Calories

Ingredients

• salt to taste
• 3 tablespoons olive oil
• 1 tablespoon dried basil
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 tablespoon packed brown sugar
• 1 cup frozen corn kernels
• 1 teaspoon dried sage
• 1 cup red bell pepper, chopped
• 1 pound lean ground turkey
• 1 (16 ounce) can black beans, rinsed and drained
• 1 dried habanero pepper, chopped
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 cup rinsed and drained canned black-eyed peas
• 1 (15 ounce) can low sodium tomato sauce

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey; cook until no longer pink and evenly browned, about 10 minutes. Transfer to a slow cooker using a slotted spoon; drain any oil from the skillet.

Step 2

Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add bell pepper and garlic; cook until tender, about 3 minutes. Stir into turkey.

Step 3

Stir kidney beans, black beans, tomato sauce, black-eyed peas, and habanero into turkey mixture. Cover slow cooker. Cook on High for 2 hours or on Low for 6 hours.

Step 4

Stir in corn, brown sugar, basil, Worcestershire sauce, and sage; cook 1 hour more. Season with salt.