FOUR SEASONS BREEZE | AUGUST 2019 17
Four Seasons
Favorite Turkey Chili
Submitted by Katee Morris, winner of the
July 4th Chili Cook-off
• 1 pound ground turkey (I used 99 percent lean) - you
could substitute with ground chicken or ground beef
• 1 medium yellow onion - chopped
• 1 packet ranch salad dressing – (I used chipotle
flavored ranch dressing 1 oz packet)
• 1 can black beans – 15.25 oz - drained
• 1 can Great Northern beans – 15.25 oz - drained
• 2 cans Rotel - 10 oz – (I used both Fire Roasted Diced
Tomatoes with Garden Chilies & Chili Fixin's)
• 1 can yellow corn – 15 oz – drained - I used Mexi-
Corn
• Chicken broth - NOTE: you may only need ¼ to ½
cup depending on the desired chili thickness
• ½ tsp onion powder
• ½ tsp garlic salt
• ¼ tsp ground cumin - NOTE: you may add more
cumin as desired
• 1 block (8 oz) cream cheese
DIRECTIONS
RECIPE NOTES
INGREDIENTS
I used a six-quart slow cooker
• Brown meat & drain – add to slow cooker
• Brown onion - add to slow cooker
• Add beans, corn, Rotel, ranch dressing packet, and all seasonings to slow cooker
• Cover and cook on low for 6 hours or high for 3 hours
• NOTE: I refrigerated the chili overnight to incorporate the flavors and reheated the
day of serving
• Add softened cream cheese about two hours prior to serving to ensure a creamy,
smooth consistency
• Day of serving - Reheat on low for 3 hours; check for seasonings and if needed add
chicken broth to thin out the chili to desired consistency
1. If desired, add a can of green or jalapeno chilies
2. If you prefer a more tomato flavored chili, add a can (8 oz) of tomato sauce
3. Top with chopped cilantro and shredded cheese
4. Serve over rice or with tortillas
5. Serves 8 – 10
ENJOY
