Slow Cooker Turkey And Brown Rice Chili Food

SMOKY BEEF AND BROWN RICE CHILI

Steps:

• In 5- to 6-quart stockpot, cook beef over medium-high heat, stirring frequently, until brown; drain. Add onion; cook 2 to 3 minutes, stirring frequently, until onion is tender and translucent.
• Add remaining ingredients except Toppings. Heat to boiling; reduce heat to medium-low, and simmer about 10 minutes to blend flavors.
• Spoon into bowls to serve. Top with desired toppings.

TURKEY & BROWN RICE CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Add turkey, bell peppers, onion, celery and garlic; cook until meat is brown, using a wooden spoon to break up meat as it cooks. Drain, if needed.
• Stir broth, kidney beans, tomatoes, tomato paste, brown sugar, chili powder, chile peppers and cumin into meat mixture in large saucepan. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Stir in brown rice. Cook, uncovered, 10 to 15 minutes more or until desired consistency. If desired, sprinkle individual servings with Cheddar cheese.

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).

SLOW-COOKER TURKEY AND BROWN RICE CHILI

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

SLOW COOKER TURKEY AND BROWN RICE CHILI

Steps:

• 1. In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• 2. In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• 3. Cover; cook on Low heat setting 8 to 10 hours.
• 4. Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

CROCK POT TURKEY AND RICE CASSEROLE

Steps:

• Cover and cook on high for about 2 1/2 to 3 hours or on low for about 5 hours.
• Serve and enjoy!

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE

Steps:

• Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
• Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours.
• Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.

TURKEY AND BROWN RICE CHILI

Steps:

• Heat oil in 12 inch skillet over medium heat. Cook turkey and onion in oil, stirring frequently, until turkey is no longer pink; drain.
• Mix turkey & onion with remaining ingredients except rice in a 3 1/2 to 6-quart slow cooker.
• Cover and cook on low heat setting 8-10 hours (or high heat setting 4-5 hours).
• Stir in rice.
• Cover and cook on high heat setting about 15 minutes or until rice is hot.

SLOW COOKER CHILI

Steps:

• Heat olive oil in a large and deep non-stick skillet over medium-high heat.
• Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
• Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
• Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
• Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
• Cover with lid and cook on low heat for 5 - 6 hours.
• Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

TURKEY CHILI WITH BROWN RICE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until turkey is browned and crumbly and onion is transparent, 5 to 7 minutes. Drain and discard grease.
• Transfer turkey mixture to a large stockpot. Stir in tomatoes, chili beans, green chiles, 1/2 cup water, sugar, chili powder, cumin, and salt and bring to a simmer. Cook for 1 hour.
• Meanwhile, bring 1 1/3 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Add cooked rice to the stockpot, cover, and cook until rice is hot, about 15 minutes.

SLOW COOKER TURKEY AND BROWN RICE CHILI

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

CROCKPOT TURKEY AND VEGETABLE CHILI

Steps:

• Combine all ingredients except cilantro in a slow cooker and stir to combine.
• Cook on low for 8 hours or high for 4 hours.
• Stir in cilantro and adjust seasoning as needed.
• Serving suggestion: serve on top of brown rice with fixings such as chopped green onions, extra cilantro, avocado, sour cream/Greek yogurt, hot sauce, etc. for toppings.

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.