Sriracha Turkey Chili (Crockpot)
- 2 lbs ground turkey
- 1 15 oz can kidney beans
- 1 15 oz can black beans
- 2 corn on the cob
- 4 carrots
- 4 celery stalks
- 3 jalapeno peppers
- 5 bell peppers (2 green, 3 multicolored)
- 1 white onion
- 1 28 oz can diced tomatoes
- 5 green onions
- 4 garlic cloves
- 1/4 cup cilantro
- 2 tbsp sriracha
- 1 tbsp chili powder
- 1 tbsp cumin
- 1/2 tbsp oregano
- 1/2 tbsp dried parsley
- 1 tsp pink salt
- 1/4 tsp pepper
- 1/4 cup apple cider vinegar
- 4 cups water
- 1 tbsp olive oil
- salt and pepper to taste
- desired toppings like cheese, cilantro, green onions, sour cream, avoado, chips, etc.
Start with dicing your white onion, carrots, celery, and bell peppers.
Fill a pot with water, add corn on cob and bring to a boil on high heat until corn is tender.
Grease cooking pan with olive oil and sauté white onion on medium-high heat for 2 minutes.
Add ground turkey and cook until brown, for about 10 minutes.
While turkey is cooking drizzle with apple cider vinegar and salt and pepper to taste.
Remove corn from water and let cool.
While corn cools off a bit, place in crockpot cooked turkey, kidney beans, black beans, diced carrots, celery and bell pepper.
Cut corn kernels off of cob and add to crockpot.
Add four cups of water and stir all ingredients together. Turn crockpot on to high.
Add chili powder, cumin, oregano, dried parsley, salt and pepper and stir.
Cook chili on high for 3 hours. Add chopped garlic, green onions, and cilantro. Let simmer for another 10 minutes.
If you are feeding this to kids or someone that doesn't eat spicy foods remove enough portions for them at this point. Keep chili warm.
Add Sriracha and chopped jalapeno peppers.
Turn crockpot down to low and cook for another hour.
Serve immediately and add desired toppings like cheese, sour cream, cilantro, green onions, avocado, chips, etc.