Slow Cooker Habanero Chili

Ingredients

• 3 tablespoons olive oil
• 1 pound lean ground turkey
• 1 cup red bell pepper, chopped
• 3 cloves garlic, minced
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) can black beans, rinsed and drained
• 1 cup rinsed and drained canned black-eyed peas
• 1 (15 ounce) can low sodium tomato sauce
• 1 dried habanero pepper, chopped
• 1 cup frozen corn kernels
• 1 tablespoon packed brown sugar
• 1 teaspoon Worcestershire sauce
• 1 tablespoon dried basil
• 1 teaspoon dried sage
• salt to taste

Step 1

Gently heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook it, stirring occasionally, until it’s no longer pink and nicely browned—this should take about 10 minutes. Use a slotted spoon to transfer the cooked turkey to your slow cooker, and drain any excess oil from the skillet.

Step 2

Add the remaining two tablespoons of olive oil to the same skillet and heat it over medium-high. Toss in the red pepper and garlic, cooking them until they soften, about 3 minutes. Then, add this mixture to the slow cooker with the turkey.

Step 3

Now, stir in the kidney beans, black beans, black-eyed peas, tomato sauce, and the habanero pepper. Give everything a good mix, cover, and set your slow cooker to High for 3 hours or Low for 7 hours.

Step 4

About an hour before it’s done, add the corn, brown sugar, Worcestershire sauce, basil, and sage. Stir it all together and let it cook for that last hour. When it’s ready, taste and add salt if needed.