Turkey Chili in a Slow Cooker

In my attempt to clean out my freezer of frozen vegetables from last year, I decided to make Turkey Chili.  The peppers, corn and the large pack of ground turkey sitting next to each other in the freezer inspired me to make some chili using unexpected ingredients like corn and turkey.  If you want a healthier version of chili try this.  Make it in your slow cooker so you can go to work or do your chores while dinner cooks itself.

Makes 3 quarts of chili

Ingredients:

2.5 lbs ground turkey meat, frozen is OK, it will cook and defrost in the cooker
2 large garlic cloves, finely diced or through the garlic press
2 cups frozen, fresh or canned corn
2 cups peppers, diced, any color
1 large onion, diced
1 28 oz can crushed tomatoes
1 14 oz diced tomatoes
1 TBS salt
1 TBS red wine vinegar
2 tsp chili powder
1 1/2 tsp cumin
1 tsp Cayenne pepper (more or less depending on your preferred level of heat)
1 tsp oregano
1 tsp garlic powder
1 tsp brown sugar
1 14 oz can kidney beans, drained and rinsed

Here's how:

Place a slow cooker bag inside the slow cooker.

Add all of the ingredients, except the beans, and place the slow cooker on high.  Cook for 5 hours and 45 minutes hours. 

Chopped peppers from my garden, frozen and ready to add

Everything except the beans while cooking

  Add the beans and cook for 15 more minutes, until the beans are warmed through.

Chili ready to serve

Serve hot with a side of corn bread.