Slow Cooker Turkey And Brown Rice Chili Recipes

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne and cook, stirring, until the oil is brick-red and the mixture is dry, about 2 minutes. Add the ground turkey and 1 teaspoon salt and cook, stirring and breaking up into smaller pieces, until the mixture is combined (the turkey doesn't need to be cooked all the way through at this point). Transfer the mixture to the insert of a 6-quart slow cooker.
• Add the tomatoes, chicken broth, cocoa powder, vinegar, oregano and 1 teaspoon salt to the skillet over medium-high heat and bring to a simmer, whisking. Cook for about 2 minutes. Add the tomato mixture, beans, onions, crushed tortilla chips and garlic to the insert and give the mixture a good stir. Cover and cook on low for 6 to 8 hours.
• Add chicken broth to thin the chili, if necessary. Season with salt. Serve with scallions, Cheddar, sour cream, pickled jalapeno and tortilla chips.

Steps:

• Heat 1 tablespoon olive oil in a large pot over medium heat. Saute onion, carrot, and celery for 10 minutes. Add garlic and cook for an additional 2 minutes. Remove with a slotted spoon and set aside.
• Heat remaining olive oil in the pan and add ground turkey. Cook and stir until browned and crumbly, 5 to 7 minutes. Add the vegetables back in. Add brushed tomatoes, broth, and uncooked rice. Season with chili powder, Worcestershire, oregano, garlic-pepper seasoning, paprika, cumin, and pepper; bring to a boil. Cover and lower heat to a simmer. Let simmer for 1 hour.
• Uncover, taste, and adjust spices. Add white beans and hot sauce. If chili is too thin, add 1/4 cup tomato paste. Cover and cook over medium-low heat for 15 minutes more.

Steps:

• In 5- to 6-quart stockpot, cook beef over medium-high heat, stirring frequently, until brown; drain. Add onion; cook 2 to 3 minutes, stirring frequently, until onion is tender and translucent.
• Add remaining ingredients except Toppings. Heat to boiling; reduce heat to medium-low, and simmer about 10 minutes to blend flavors.
• Spoon into bowls to serve. Top with desired toppings.

Steps:

• Heat oil in 12 inch skillet over medium heat. Cook turkey and onion in oil, stirring frequently, until turkey is no longer pink; drain.
• Mix turkey & onion with remaining ingredients except rice in a 3 1/2 to 6-quart slow cooker.
• Cover and cook on low heat setting 8-10 hours (or high heat setting 4-5 hours).
• Stir in rice.
• Cover and cook on high heat setting about 15 minutes or until rice is hot.

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

Steps:

• Heat oil in a skillet over medium-high heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Transfer onion mixture to a 6-quart slow cooker. Add beans, tomatoes, salsa, chicken broth, rice, chile peppers, jalapeno, cayenne pepper, oregano, cumin, salt, and pepper.
• Cook on Low for 7 hours.
• At the 7-hour mark, keep slow cooker temperature on Low and heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until crumbly and no longer pink, 5 to 7 minutes. Add to the slow cooker, mix thoroughly, and continue to cook for 50 to 55 more minutes.