Fall is so on in Park City. The leaves are changing and falling overnight. I couldn’t be more thrilled to welcome the cooler weather and don my favorite sweaters and boots and serve up a big old bowl of this Slow Cooker Turkey Taco Chili for Taco Tuesday!
I kind of feel like you’re missing out if you live somewhere that doesn’t really get fall. One of the best parts of living in Utah is getting the four distinct seasons. And while its what’s considered “shoulder season” her in Park City, I have to imagine fall is the favorite to many locals. The trails are in the best riding/hiking shape of the year and we all sense that winter (and with that comes snowboarding/skiing season) is just around the corner! I can tell you without hesitation that I’m ready to put my flip-flops away and break out the beanies.
Everyday after school last week, my kids didn’t ask for me to turn on the TV once. They grabbed their snacks and headed straight outside to play in the leaves that they painstakingly raked into piles. Even my naughty dog can’t get enough of the change in weather. She begs to go outside at all times of the day and she will bark until you come and throw the ball for her to catch and then roll around in the fallen leaves in the backyard. I guess I didn’t throw the ball enough for her liking as she chomped one of my cookbooks day before yesterday.
My kitchen has been a reflection of the weather outside as much of the cooking I did over the weekend reflects the cooler, fall weather outside. I even broke out the pumpkin over the weekend. An ingredient I refuse to start using until the weather dictates it is time. I can assure you it’s time. I made two new recipes neither of which are a cookie or pie. One comes in a bowl and the other was inspired by all the hiking I’ve been doing. I was also craving chili like mad so I broke out the slow cooker and made a Taco Tuesday inspired chili.
This is very much a chili (opposed to a taco soup) as it’s thick and hearty thanks to the ground turkey and ranchero beans. It’s heavy on the chili powder and my favorite way to eat chili is over rice and topped with raw minced red onion, shredded cheddar and fresh cilantro.
Happy Taco Tuesday everyone!
A hearty taco inspired chili with ground turkey and lots of veggies.
- 1 tablespoon olive oil
- 1 lb ground turkey breast
- 1 small onion, diced
- 2 cloves minced garlic
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon adobo seasoning
- 1 teaspoon kosher salt
- 1/2 cup beer (I like Dos Equis brand)
- 3/4 cup chopped celery
- 1 1/2 cups chopped bell pepper
- 3/4 cup chopped carrot
- 1 1/2 cup diced zucchini
- 1/2 cup your favorite chili verde sauce (I like Trader Joe's brand)
- 28 oz can diced tomatoes
- 2- 14 oz cans of ranchero beans (I like Whole Foods brand)
- 1/2 cup corn kernels off the cob or frozen corn
- In a large saute pan, heat olive oil over medium heat. Add ground turkey and diced onion and cook, breaking up meat, until cooked through. Add garlic, oregano, cumin, chili powder, adobo seasoning and salt. Sauté 1-2 minutes more. Turn heat to high and add beer. Cook 2-3 minutes, stirring frequently, until beer is mostly evaporated.
- Transfer meat mixture to slow cooker. Add celery, bell pepper, carrot, zucchini, chili verde sauce, diced tomatoes, ranchero beans and corn. Stir, cover and cook on low 4-6 hours.
- Taste before serving and adjust seasoning if needed. Serve over rice (optional) and top chili with shredded cheese, minced red onion and fresh cilantro.