Mild-Mannered Chili Recipe - Allrecipes.com
Mild-Mannered Chili Recipe
  • READY IN 3+ hrs

Mild-Mannered Chili

Recipe by  

"I like chili, but I'm not a fan of heat for heat's sake. I wanted something that would warm me up but not be overwhelmingly hot, and this was the result. My husband says that this would also make a good sloppy joe (with beans) mix."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Lightly coat the inside of a slow cooker with cooking spray.
  2. Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground turkey to the slow cooker.
  3. Stir crushed tomatoes, black beans, kidney beans, diced tomatoes, tomato paste, chili powder, black pepper, salt, and garlic powder into ground turkey.
  4. Cook on Low for 3 hours.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 3 hrs 5 mins
  • READY IN 3 hrs 20 mins

Footnotes

  • Cook's Note:
  • This chili can also be cooked in a pot on the stove top over medium-low heat until cooked through, about 15 minutes.
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Reviews More Reviews

Feb 27, 2014

This recipe exactly what it says Mild Mannered. I did my chili on the stove top and omitted the tomato paste and added onions. Mom ate it as is and loved it. Hubby and I like heat so we heated ours up after cooking. Next time I will put sweet bell pepper in the mix and serve it over rice.

 
Jan 26, 2014

Very good Chili, I only made a couple changes. I added 1/4 pound sweet sausage to the ground turkey in the browning process and added a can of corn with the beans.

 

3 Ratings

Dec 05, 2013

I've made a lot of chili recipes, and thought this one was pretty nice. I made it exactly as written. It was a little interesting that no onions (or even onion powder) was in it, as most chilis have it - I didn't miss them, though. It was also a bit unusual, and nice, that two kinds of beans were used. I happen to like blazing-hot food, and this was definitely mild-mannered. It might have just been my crock-pot (mine is very large), but I found that the chili didn't get all that hot after cooking for 3 hours on Low. The chili came out nice and thick, and was perhaps a bit too heavy on the tomato flavor. I didn't really mind these last points, but, noting that three kinds of tomatoes were used here, I might have cut back, or even omitted, the tomato paste, for example. Overall, I liked this - it lasted me for two nights, totaling four big bowlfuls. It might not be the best chili ever, but it's still worth recommending.

 

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Nutrition

  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 838 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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