Hallelujah for Habanero!

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I can’t believe it- it’s already slow cooker season in the DMV. I was not ready. All of a sudden, frigid temperatures hit the area and I’m already in hibernation mode. The one silver lining of this sudden cold snap is the delicious creations I will get to make using my trusty crockpot. In all honesty, I’ve been craving chili for a while. While I love my go-to recipe, this year I decided to kick it up a notch with some Spicy Turkey Habanero Slow Cooker Chili. Last night’s dinner did not disappoint and the heat was on point. I can’t wait to dive into the leftovers this evening because I know the spice is going to be kicked up a notch!

I rarely use ground turkey. In fact, I really don’t eat turkey unless it’s Thanksgiving. Which is just around the corner incidentally. While browning the ground poultry, I couldn’t help but remark at how strange the consistency is to me. Being a home cook that typically uses ground beef, the initial mushy texture is off-putting at first. Once it’s browned it’s just fine. I actually thoroughly enjoyed this alternative in this recipe. I really loved it. It’s definitely a healthier alternative chili that satisfied my cravings and that I will be recreating soon.

I love the heat the habanero pepper but naturally, I wanted more. I decided to at some jalapenos to the mix. Spicy food is my jam and I wasn’t taking any risks with this recipe not bringing the heat. I chose to leave the seeds in both peppers for good measure. If you’re a spicy chili lover like me this is the perfect chili for you. If you like a little less heat, you may want to make some modifications. Top off your dish with some raw red onions, cheese, and pickled jalapenos and you’ll be saying hallelujah for habanero just like yours truly!

Spicy Turkey Habanero Slow Cooker Chili 

What You Need:DSC_0368.JPG

  • 4 tbsp chili powder
  • 1 1/2 tbsp ground coriander
  • 1 tbsp salt
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp ground cayenne pepper
  • 2 lbs ground turkey
  • 1 small yellow onion
  • 5 cloves garlic, minced
  • 1 whole habanero pepper
  • 2 whole jalapenos
  • 30 oz canned diced tomatoes
  • 32 oz Pinto Beans
  • 32 oz Kidney Beans

Instructions:
Click here to Cook With Me!

  • Mix all the Chili Spice ingredients together.
  • Brown the ground turkey, chopping it up with a mixing spoon while it browns to break it down; drain as much fluid as possible.
  • Chop the onion and mince your garlic.
  • Moving the turkey aside, brown the onion and garlic in the same pan/skillet (optional: add a tbsp of olive oil while cooking down the onion and garlic)
  • Thinly slice and chop about half of the habanero pepper and the whole jalapeno.
  • Mix the habanero and jalapeno along with about 3 tbsp of Chili Spice into the meat and onion; set aside.
  • Take 16 oz of kidney beans (drain the can almost completely) and blend for 1-2 minutes until you can a bean paste.
  • Place the meat in a 6qt crockpot and set the temp to low.
  • Add the remaining kidney beans, bean paste, pinto beans, and diced tomatoes.
  • Top off with another 3 tbsp of chili spice
  • Cook for about 5-6 hours on low, or 3 hours on high. Taste it in the last hour, and add more chili spice to taste.
  • In the last 20-30 minutes add the remaining habanero and jalapeno pepper (chopped up) into the chili to bring the heat!
  • Serve and enjoy!

Cook With Me:

  • Mix all the Chili Spice ingredients together.DSC_0370.JPG
  • Brown the ground turkey, chopping it up with a mixing spoon while it browns to break it down; drain as much fluid as possible.
  • Chop the onion and mince your garlic.
  • Moving the turkey aside, brown the onion and garlic in the same pan/skillet (optional: add a tbsp of olive oil while cooking down the onion and garlic)DSC_0373
  • Thinly slice and chop about half of the habanero pepper and the whole jalapeno.
  • Mix the habanero and jalapeno along with about 3 tbsp of Chili Spice into the meat and onion; set aside.DSC_0375.JPG
  • Take 16 oz of kidney beans (drain the can almost completely) and blend for 1-2 minutes until you can a bean paste.DSC_0377.JPG
  • Place the meat in a 6qt crockpot and set the temp to low.
  • Add the remaining kidney beans, bean paste, pinto beans, and diced tomatoes.
  • Top off with another 3 tbsp of chili spiceDSC_0380.JPG
  • Cook for about 5-6 hours on low, or 3 hours on high. Taste it in the last hour, and add more chili spice to taste.DSC_0382.JPG
  • In the last 20-30 minutes add the remaining habanero and jalapeno pepper (chopped up) into the chili to bring the heat!
  • Serve and enjoy!DSC_0388

Inspired by this recipe.

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