Fall Recipe #25 - Turkey Chili

INGREDIENTS

2 tablespoons canola oil

2 yellow onions, diced small

2 pounds lean ground turkey

6 garlic cloves, minced

2 packets taco seasoning mix

2 (15.5 ounces) cans dark red kidney beans, drained and rinsed

1 (28 ounces) can diced tomatoes, with juice

1 cup whole milk

2 cups low-sodium chicken broth

1 cup cheddar cheese (optional)

1 cup chopped tomato (optional)

Dollop of sour cream (optional)

Reynolds® Slow Cooker Liner

DIRECTIONS

Step 1:

Line a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2:

In a large skillet, cook ground turkey and onions in oil, until meat is browned. Drain off any excess fat.

Step 3:

Spoon browned turkey mixture into the lined slow cooker.

Step 4:

Add garlic, taco seasoning, beans, tomatoes, milk and chicken broth to the slow cooker and gently stir with a rubber spatula to fully mix ingredients together.

Step 5:

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Step 6:

Carefully remove lid to allow steam to escape. Serve food directly from slow cooker using a plastic, silicon or wooden spoon. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Step 7:

Top individual servings with cheddar cheese, tomato or sour cream as desired and serve.

Recipe Credit