Chili with Habanero Peppers Cooked Slowly

Ingredients 0/15

Step 1

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook it until it’s no longer pink and nicely browned, which should take about 10 minutes. Once it’s cooked through, use a slotted spoon to transfer the turkey to your slow cooker, and pour off any extra oil from the skillet.

Step 2

Add the remaining two tablespoons of olive oil to the same skillet and heat it up over medium-high. Toss in the red pepper and garlic, cooking them until they soften, about 3 minutes. Then, add this mixture to the slow cooker with the turkey.

Step 3

Now, stir in the kidney beans, black beans, black-eyed peas, tomato sauce, and the habanero pepper. Set your slow cooker to High and let it cook for 3 hours, or switch it to Low and cook for about 7 hours if you have more time.

Step 4

About an hour before you’re ready to eat, mix in the corn, brown sugar, Worcestershire sauce, basil, and sage. Let everything cook together for the last hour, then taste and add salt as needed. Enjoy!