Dom's Slow-cooker Turkey Chili

For Those 'Chili' Nights!

1 tablespoon olive oil
2 pounds ground turkey
1 onion, chopped
2 15 oz. cans kidney beans
2 14 oz. cans chopped tomatoes
1 small can dices jalapeno chilies
1 green pepper, seeded and chopped
4 garlic cloves, chopped
3 tablespoons chili powder
1 teaspoon cumin

Sour cream, chopped scallions, grated cheddar cheese, and chopped cilantro for garnish.

In a large skillet, heat olive oil and brown ground turkey and onion. Once browned, drain fat and add all ingredients to your crock-pot. Stir and cook on low for about 8 hours.

Serve in bowls with a dollop of sour cream. Sprinkle with chopped scallions, cheddar cheese and cilantro.
Delicious served with hot corn bread!
Serves 8

Email:

Sally Magoul, Tampa FL; Please settle an argument... is it better to keep your fruits on the counter or in the fridge? I say fruits go on the counter but my husband says otherwise.

Answer: Most times it's just what you prefer. I keep my fruit on the counter…but putting it in the fridge will slow down the ripening process if you aren't going to use it in a few days. Berries should always be kept in the fridge…and remember, don't wash them until just before you are going to use them, for longer berry life.

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