Barbecue Turkey Chili
Barbecue Turkey Chili
We’ve continued to celebrate chili Sunday this Fall and have loved every week of it. We’ve had Italian chills, classic chills, white chills, spicy chills and so on. Just search “chili” in the search bar on the upper right hand corner for more great recipes.
This recipe was an absolute WIN in my book. We had friends over for lunch and I was so thankful the recipe went well because I always serve recipes I’ve never tried to guests…terrible idea actually! My friends requested the recipe and I wiped the sweat off my forehead 🙂
This is a great recipe for weight-loss surgery patients. If you’ve had Gastric Sleeve, Bypass or Lapband…eat this chili with a fork instead of a spoon to keep it thick and hearty. You want to avoid the liquidy parts of this chili which will leave your stomach quickly. For you to feel full and satisfied for house, it’s important to take small bites of thick chili and avoid drinking for an hour after you eat. Trust me! 🙂
Barbecue Turkey Chili
Ingredients
- 1 white onion, chopped
- 1 each red and yellow pepper, chopped
- 2 cloves garlic, chopped/pressed
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp paprika
- 2 tsp dried oregano
- 1 lb Italian turkey sausage, casings removed
- 1 can diced tomatoes
- 1/2 can pinto beans, rinsed well
- 3/4 cup bbq sauce (lowest sugar available)
Instructions
- Heat a large skillet to medium high. Add onions, pepper, garlic and seasonings. Stir and cook about 5 minutes. Move to a slow cooker.
- Add turkey sausage to the skillet and brown, using the back of a spoon to break up the meat. Drain, and add to slow cooker.
- Stir in the rest of the ingredients into the slow cooker. Cook on low 4-6 hours.