Slow Cooker Turkey Mole Chili
Slow Cooker Turkey Mole Chili
The complex flavours of mole (including smoked chilies, rich cocoa and peanuts) and smoked turkey sausage amp up this weeknight-friendly turkey and black bean chili.
Servings
4
Preparation
10 Mins
Cook Time
470 Mins
Level
Ingredients
1 Schneiders Naturally Smoked Turkey Kolbassa (250 g), cut into bite-size pieces
2 cans (540 mL) black beans, drained and rinsed
1 can (796 mL) crushed tomatoes
1 can (796 mL) diced tomatoes, drained
1 onion, chopped
1 red pepper, chopped
1 cup frozen corn
3 cloves garlic, minced
2 tbsp natural peanut butter
2 tbsp chili powder
1 tbsp apple cider vinegar
1 tbsp brown sugar
2 tsp cocoa powder
1 tsp instant espresso
1 tsp smoked paprika
1 tsp ancho chili powder
1 tsp chipotle chili powder
¼ tsp salt
Directions
Combine all the ingredients in slow cooker. Close lid. Cook on LOW for 8 hours or on HIGH for 4 hours.
Tip: Serve with tortilla chips, shredded cheddar, sour cream, diced avocado, chopped fresh cilantro, sliced green onions and/or your favourite chili toppers.
