SOUPER SATURDAY

Since tomorrow is the "world-famous" Super Bowl I thought it would be a good day to make a crockpot of turkey chili. I have a number of turkey chili recipes but this one cooks slowly and can be working while we are at church or prepared after and cooked all afternoon. It feeds a lot of people or can be frozen in small batches to be reheated for another day if you are not serving a crowd and have leftovers.

SLOW COOKER TURKEY CHILI

1 1/2 lb. ground turkey

1 onion, finely chopped

1 tbsp. minced garlic

1 tbsp. ground cumin

2 tsp. dried oregano

1 tsp. salt (I omit)

1/2 tsp. pepper

1 (28 oz.) can tomatoes, undrained (I will use no-salt added)

1 (10 3/4 oz.) can chicken broth

2 1/2 c. cannellini beans, drained and rinsed

1 small can chopped green chiles, drained

1 green bell pepper, sliced thin

1 c. grated Mexican-style cheese

sour cream, salsa and chopped cilantro(optional)

In a large skillet, saute turkey in 2 tbsp. oil for about 5 minutes, breaking up turkey with a fork as it cooks. Drain liquid. Transfer turkey to a slow cooker.

In remaining oil saute onion for 4 minutes. Add garlic, cumin, oregano, salt, and pepper. Saute for 1 minute. Add tomatoes and broth; simmer for about 5 minutes. Stir in beans.

Pour over turkey in slow cooker. Stir well. Cook on LOW for 6 hours.

Stir in chiles, bell pepper, and cheese. Cook, uncovered for 10 minutes on high.

Spoon into bowls; serve with sour cream, salsa, and cilantro.