Slow-Cooker Chorizo Turkey Chili

Add zip to your slow-cooker chili with chorizo! MORE+ LESS-

By Baker Peabody

March 16, 2017

lb ground turkey

oz chorizo sausage

cans (14 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted

can black beans

cup diced onion

cup Cascadian Farm™ frozen organic sweet corn

tablespoon minced garlic

tablespoon chili powder

tablespoon cumin

1/2

teaspoon cayenne pepper

1/4

cup Masa Harina

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1

In a skillet (or stove top of your slow cooker if yours has that feature) cook the chorizo and ground turkey. Chorizo is oily enough that you will not need additional oil.
2

Add the canned tomatoes, black beans, onion, corn, garlic and spices and mix the ingredients together.
3

Set the slow cooker to low and cook for 7 hours.
4

When the slow cooker beeps add the Masa Harina.
5

Mix, put lid back on and then let it cook on low for another 15 minutes. If you are gone when the timer goes off, just wait until you get home, add the Masa Harina and turn the slow cooker back on to low for another 15 minutes. (If your chili is too thick or a bit dry you can always add some chicken broth or water until it reaches your desired consistency.)
6

Scoop in to bowls and serve warm. I like to eat mine with cornbread.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Hearty meaty chili made easy thanks to the slow cooker! I used to be anti-slow cooker. I was a real cook! "I didn’t need a slow cooker," I would tell myself. Then my mother bought me one. Half of my meals come out of the slow cooker now… oh the irony. What makes them so awesome of course is how easy they are to use. Dump in the ingredients, come back hours later and food is there! This recipe for Slow Cooker Chorizo Turkey Chili does involve a little bit of cooking but it takes about 5 minutes to cook the meat and you are done. If you are like me and have the type of slow cooker that has a built in stove top into it you can actually do it all in one pot. Once the meat is cooked it’s all smooth sailing from there. Add the remainder of the ingredients minus my secret weapon and walk away. As for my secret ingredient I always add Masa Harina about 15 minutes before the chili is done. What is Masa Harina you ask? It’s the flour used to make tortillas, tamales, and other Mexican food staples. You can skip it if you like but it really does add something.