Easy Slow Cooker Turkey Chili with Pickled Jalapenos

Easy Slow Cooker Turkey Chili with Pickled Jalapenos

1 pound ground turkey (lean)
1 15−ounce can of dark red kidney beans (drained and rinsed)
1 15−ounce can of pinto beans (drained and rinsed)
1 8−ounce can tomato sauce
1 14.5-ounce can of diced tomatoes
1 4−ounce can of diced green chilies, drained
1 1/2 tablespoons chili powder

1/2 tablespoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon cayenne pepper

1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1  to 1 1/2 cups water (less if you desire thicker chili)
3 to 4 tablespoons sliced pickled jalapeno peppers, diced into smaller bits

1. In a medium sized skillet, brown/cook/crumble the ground turkey over medium heat, breaking into small pieces with the spatula.
2.  Drain any excess fat from the ground turkey; put the cooked turkey in the slow cooker (Crock Pot).  Add the remaining ingredients to the slow cooker. Stir well, cover, and cook on HIGH for about 2 1/2 to 3 1/2 hours or on LOW for about 4 to 5 hours.
3.  Enjoy!

STOVE TOP INSTRUCTIONS:  Chili can also be made on the stove top.  After browning, cooking and crumbling the turkey, add in remaining ingredients.  Cover with a lid, bring to a boil, reduce to a simmer. Allow to simmer for about 30 minutes.  Enjoy!