OK...we've had a few requests for a recipe or two. Now my cooking is simple. I try things out, add something to an existing recipe, take something away, kind of make it up as I go along. If you are interested, great, give it a try, if not, thats fine too, go back to Betty Crocker.
1 package lean ground turkey breast
1 large onion (I use Vidalia, but can use yellow onion)
2 14.5 oz. cans diced tomatoes (low sodium)
2 15.5 oz cans Bush's MILD chili beans in sauce
1 15.5 oz can of Dark red kidney beans (drained)
1 15.5 oz jar of Medium Tostito's chunky salsa
Dark Brown Sugar
First you fry up the turkey breast..break it up so it's like loose hamburger cook it so the pink is gone...season with Pepper, Seasoned Salt, and Emeril's Essence...give it a little pop
Chop the onion up into a medium dice.
Throw the diced onion into a crock pot.
Empty the rest of the cans into the crock pot (don't forget to drain the dark red kidney beans before adding them to the crock pot.)
Add the cooked Turkey breast to crock pot, and mix it all together with big spoon. Cook on low.
After about an hour in crock pot, add some Brown sugar to your taste. Just add enough to get a hint of sweetness and a bit of heat from the salsa. It will be different for everyone's own individual likes and dislikes, but, experiment with it....start with 1/4 cup, mix it in...taste it...add more if you like, or stop there. Make it work for you.
Also, if you like your chili more spicy, instead of adding a jar of medium chunky salsa, add a jar of HOT chunky salsa and see if it works for you.
Cook it all in the crock pot on low for three hours or so, and have at it. Eat with cornbread, and I like it with thick crusted Sourdough bread too.
Let me know if you like it.