Slow Cooker Turkey Mole Chili Recipes

SLOW-COOKER TURKEY CHILI

Steps:

• In a large skillet, heat oil over medium heat. Add turkey and onion; cook until meat is no longer pink, breaking up turkey into crumbles, 8-10 minutes., Transfer to a 5-qt. slow cooker; stir in seasonings. Add tomatoes, sweet peppers, chiles and garlic; stir in coffee and wine., Cook, covered, on low 7-9 hours. Stir in beans; cook until heated through, 15-20 minutes longer. Top servings with avocado and green onions. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.

SLOW-COOKER MOLE CHILI

Steps:

• In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
• Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.

SLOW-COOKER TURKEY MOLE CHILI

Steps:

• In 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix turkey and remaining ingredients except sour cream and cheese.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir well before serving. Top each serving with dollop of sour cream and sprinkle of cheese.

SLOW-COOKER TURKEY MOLE TACOS

Steps:

• Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours.
• Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat.
• Warm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortillas and top with more cilantro and scallions.

SLOW COOKER TURKEY CHILI

Steps:

• Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks.
• Cook on Low 6 to 8 hours (or High for 4 hours).

TURKEY CHILI MOLE

Steps:

• Cook turkey, onion, bell pepper, chilies and garlic in 4-quart Dutch oven over medium heat 5 to 8 minutes, stirring occasionally, until turkey is no longer pink.
• Stir in remaining ingredients except yogurt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Top each serving with yogurt.

SLOW COOKER TURKEY CHILI

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder, cumin and cayenne and cook, stirring, until the oil is brick-red and the mixture is dry, about 2 minutes. Add the ground turkey and 1 teaspoon salt and cook, stirring and breaking up into smaller pieces, until the mixture is combined (the turkey doesn't need to be cooked all the way through at this point). Transfer the mixture to the insert of a 6-quart slow cooker.
• Add the tomatoes, chicken broth, cocoa powder, vinegar, oregano and 1 teaspoon salt to the skillet over medium-high heat and bring to a simmer, whisking. Cook for about 2 minutes. Add the tomato mixture, beans, onions, crushed tortilla chips and garlic to the insert and give the mixture a good stir. Cover and cook on low for 6 to 8 hours.
• Add chicken broth to thin the chili, if necessary. Season with salt. Serve with scallions, Cheddar, sour cream, pickled jalapeno and tortilla chips.