Slow-Cooked Habanero Chili

Slow-Cooked Habanero Chili

36
Nicole 0

"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."

Ingredients

8 h 20 m {{adjustedServings}} servings 240 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

36
  1. 50 Ratings

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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 mixtur...

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...

This takes chili to a whole new level!