Peninsula Crockpot Chili
- 1- 1 1/2 lb. ground turkey
- 1-2 medium diced yellow onion
- 1 heaping Tbs. minced garlic
- 1 can tomato paste
- 1 pkg. Lawry's or Albertson's chili seasoning
- 1 14 oz. can cream of mushroom soup and/or cream of celery
- 1 14 oz. can chili beans (without liquid)
- 1 14 oz. can pinto beans (without liquid)
- 1 14 oz. can garbanzo beans (without liquid) (optional)
- 1 14 oz. can black beans (without liquid)
- 1 14 oz. can kidney beans (without liquid)
- 1 28 oz. can crushed tomatoes with liquid
- 1 14 oz. can corn
- -21 small can sliced or diced olives
- 6-8 Roma tomatoes seeded and quartered
- 1 4 oz. can diced green chilis (optional)
- 2 Tbs. Worcestershire sauce
- 1 Tbs. Greek or Mexican oregano (optional)
Coarsely chop yellow onion and sauté in 2 oz. olive oil until slightly browned. Salt and pepper to taste. Add 1 or 2 Tbs. garlic in the last 5 minutes of browning onion (amount depending on your taste).
Remove onion/garlic and set aside or brown turkey at same time in different skillet. Brown turkey in 2 Tbs. of olive oil. Add salt and pepper to taste.
In large crockpot or 6-10 qt. stock pot, combine cooked turkey and the onion garlic mixture and add to crockpot. Add all beans and remaining ingredients (except chopped tomato, corn, frozen peas and chopped olives - add just before serving). If crockpot is small, add less beans. Cook on high for 30 minutes.
Set heat to slowest setting available (LOW) on crockpot (normally 10 hours). Cook for 2-3 hours stirring occasionally. Taste from time to time to see if seasoning is sufficient. Set to warm after 1-3 hours if you are going to serve later in the day.
Fifteen minutes before serving, add corn, olives, tomatoes, peas and chilis. When serving, top off with a little grated cheese and some diced red pepper, chopped green onion and/or chopped basil. I use fresh or the frozen mixed pack of sliced bell peppers. Chopped cilantro or basil on top is also delicious.