Leftover Turkey Chili in the Slow Cooker

Ingredients and Weight:

1. Ground turkey (leftover or fresh): 500 grams
2. Red onions: 2 medium, chopped
3. Red, yellow, and green bell peppers: 1 each, chopped
4. Kidney beans: 1 cup, cooked or canned
5. Jalapeño peppers: 2-3, chopped (can adjust according to heat preference)
6. Chili powder: 2-3 tablespoons
7. Cumin: 1 teaspoon
8. Coriander powder: 1/2 teaspoon
9. Salt: 1 teaspoon
10. Black pepper: 1/4 teaspoon
11. Fresh tomatoes: 2 large, chopped or 1 can of tomato sauce
12. Water: 3-4 cups

Preparation Time:

• Preparation: 20 minutes
• Cooking: 4-6 hours (slow cooker)

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a slow cooker, combine all the ingredients except water.
2. Pour in enough water to cover all the ingredients.
3. Set the slow cooker to high heat for the first hour, then reduce to low and let it cook for 3-5 hours.
4. Check periodically and add more water if necessary.
5. Season with salt and pepper according to taste. Adjust chili powder and jalapeño peppers for desired heat level.
6. Serve hot with rice or corn chips.

Nutritional Information: (Per serving, assuming 8 servings total)

• Calories: Approximately 300-400 calories per serving (depending on added fats or toppings)
• Fat: 15-20g
• Carbohydrates: 30-40g
• Protein: 25-30g

Dish Characteristics:

• Hearty and flavorful, perfect for a cold day.
• Can be customized according to taste preferences.
• A great way to use leftover turkey.

User Comments:

1. "This chili is amazing! The flavors blend so well together."
2. "I love how easy this recipe is in the slow cooker. It smells so good while cooking."
3. "This is a great way to use up leftover turkey. My family loved it!"

Special Precautions and Tips:

• Adjust the heat level by adding or reducing jalapeño peppers and chili powder.
• For a smoother chili, remove seeds from jalapeño peppers before adding.
• If using fresh tomatoes, they may release a lot of water, so adjust the amount of water added accordingly.
• This chili tastes even better after being refrigerated for a day or two, allowing the flavors to blend even more.