Slow Cooker Turkey Chili

Welcome to Man Monday folks.

Are you ready to get the secret to an award winning chili? Got your attention now, didn’t I? Well, it’s true. We literally won a competition for this chili. Now, granted it was a local competition… in our church… no professionals… with our chili strategically placed at the very first space available to would-be eaters… and some kids stole our prize before we could get to it *Zach remembers the movie “Taken” and vows: If you let my prize go now, that’ll be the end of it. I will not look for you, I will not pursue you. But if you don’t, I will look for you, I will find you, and I will kill you.*  But, the fact is, we won. It was awesome.

You know what else is awesome about this chili?  IT’S MADE WITH TURKEY!  Now, most beef-eaters out there would say, “why ruin chili with a sissy ingredient like turkey?” Well I say, for the same reason we don’t roast a cow and put that on our table for Thanksgiving!  There is a time and place to eat turkey over beef. Believe me, this chili may convert you to turkey chili for the rest of your life.

Slow Cooker Turkey Chili

Makes 8-10 servings
Ingredients:

• 1 lb. ground turkey, cooked
• 1/2 medium onion
• 2 cloves garlic
• 1 {15 oz.} can black beans {not drained}
• 1 {15 oz.}can red kidney beans {not drained}
• 1 {15 oz.} can white kidney beans {not drained}
• 1 {10 oz.} can diced tomatoes with green chilies
• 1 {4 oz.} can green chilies {we used mild}
• 1 {4 oz.} can diced jalapenos
• 1 {6 oz.} can tomato paste
• 1/2 package taco seasoning 
• 1 {1 oz.} pkg. ranch seasoning

Directions:

1. Combine all ingredients in slow cooker.
2. Let sit on low for 4-6 hours.

This can be served with any toppings of your liking, but I highly suggest avocado, cheese, and sour cream. If nothing else, at least promise you’ll try the avocado. It sounds weird, but trust me – it’s awesome.