Slow-Cooked Habanero Chili29 Reviews
- Prep: 20 min
- Cook: 8 hr
- Ready In: 8 hr 20 min
“This is a thick, spicy, slow-cooked chili I adapted from another recipe. It's great for parties or cold nights! Serve topped with shredded Cheddar cheese or crumbled cornbread.” - by Nicole
Original recipe yields 10 servings
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until no longer pink and evenly browned, about 10 minutes. Using a slotted spoon, place the cooked meat into a slow cooker, and drain any oil from the skillet.
- Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Stir in the red pepper and garlic; cook until tender, about 3 minutes. Stir into the slow cooker with the turkey.
- Stir the kidney beans, black beans, black-eyed peas, tomato sauce, and habanero pepper into the slow cooker with the turkey mixture. Set on High and cook for 3 hours, or on Low for 7 hours.
- One hour before the time is up, stir in the corn, brown sugar, Worcestershire sauce, basil, and sage. Continue cooking the chili for the remaining hour. Season to taste with salt.
Amount Per Serving (10 total)
- 240 cal
- 8.2 g
- 27 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"Three modifications make this fantastic. Add 2 tbsp. chili powder, a chopped onion (I think it was accidentally omitted from the original recipe, given the instructions referencing onion mixture), an..." See mored, instead of a habanero, I had habanero hot sauce and added two teaspoons. FANTASTIC. And very easy."
"This is a great chili recipe! The only change I make is that we like our chili a little thick so instead of just tomato sauce, I add a 12 ounce can of tomato paste and then a just 4-6 ounces of sauce..." See more. I also haven't been able to find drief habaneros so I use fresh. Cutting them is a little dangerous but well worth it!"
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