Slow Cooker Turkey and Chorizo Chili

This is the turkey chili I made to compete on fooduel.blogspot.com. It's not overbearingly spicy, with good texture and flavor. To thicken this chili, you can add double the amount of chorizo and stew the tomato sauce before adding it to the slow cooker.

• Preparation Time: 20 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 20 mins
• Calories: 456 Calories

Ingredients

• 4 tablespoons butter
• 1 red bell pepper, diced
• 8 ounces sour cream
• 1 tablespoon olive oil
• ½ teaspoon paprika
• 1 pound ground turkey
• 1 green bell pepper, diced
• ½ teaspoon chili powder
• 1 (8 ounce) package shredded Cheddar cheese
• 1 yellow bell pepper, diced
• 1 (15 ounce) can black beans
• 3 cloves garlic, diced
• 1 (16 ounce) can tomato sauce
• 1 teaspoon hot pepper sauce (such as Tabasco®)
• ½ yellow onion, diced
• 1 (14 ounce) can whole kernel corn
• 3 ½ ounces dry chorizo sausage, diced
• 2 fresh red chile peppers, diced
• 1 (15 ounce) can baked beans (such as Bush's® Texas Ranchero)

Recipe Instructions

Step 1

Turn a slow cooker on High and add butter to melt.

Step 2

Heat a medium pan over medium heat. Add chorizo and cook until fats begin to render, about 3 minutes. Add onion; cook and stir until browned, 5 to 7 minutes more. Add to the slow cooker. Stir in bell peppers, chile peppers, tomato sauce, black beans, baked beans, tomatoes, and corn. Add hot sauce, chili powder, and paprika.

Step 3

Heat oil in the same pan over medium-high heat. Saute garlic in the pan until browned, about 1 minute. Add turkey; saute until browned and crumbly, 5 to 7 minutes. Drain the liquid from the pan and add to the slow cooker. Turn the slow cooker to Low and cook, stirring once every hour, until reduced, about 6 hours. Serve with a spoonful of sour cream and shredded Cheddar on top of each bowl.