The past few years I have started to like spicy foods more and more. I used to be so sensitive to spice, but now I love a good kick once in a while. I should warn you – this soup is spicy! I usually have a glass of milk and some bread handy when I make it, but it’s delicious. Very flavorful, with a strong dose of green peppers, this is a nice change from your typical chili.
Green Pepper Turkey Chili (Slow Cooker)
Yield 4-6 servings
- 1 teaspoon olive oil
- 1 pound ground turkey (I use 99% lean)
- 1/2 sweet white onion, chopped
- 1 garlic clove, minced
- 3 serrano peppers
- 2 poblano peppers
- 1 15oz can of navy beans, drained and rinsed
- 1 quart low sodium chicken broth
- 1 1/2 tablespoons cumin
- 1/2 tablespoons dried oregano
- 1 1/2 tablespoons sea salt
- 1/2 tablespoon white pepper
- Brown the ground turkey, onions, and garlic in a skillet with the olive oil.
- Place the peppers under the broiler on high for about 5-7 minutes total, turning periodically. You want to blacken all sides of the peppersWhen blackened, transfer the peppers directly to a plastic bag for 10 minutes to let them steam. This will allow the skin to be removed very easily.
- Remove the seeds and chop the peppers.
- Place everything into the slow cooker or crock pot and cook on low for 4-6 hours until the soup starts to thicken.
This soup definitely has sone bite to it... feel free to use milder peppers, or reduce the amount.
Recipe adapted from Skinny Ms.
Courses Lunch or Dinner