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Slow Cooker Turkey Mole Chili

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Reach into your cupboard for the canned tomatoes, black beans and broth that get this tasty chili off to a quick start.

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PREP TIME
15 Min
TOTAL TIME
8 Hr 15 Min
SERVINGS
6

2: packages (20 oz each) lean ground turkey

1: large onion, chopped (about 1 cup)

2: medium carrots, chopped (about 1 cup)

1: can (28 oz) Muir Glen® organic diced tomatoes, undrained

1: can (15 oz) Progresso® black beans, drained, rinsed

1: jar (8 1/4 oz) mole

1 3/4: cups Progresso® chicken broth (from 32-oz carton)

1/2: cup sour cream

1/4: cup crumbled cotija (white Mexican) cheese

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1 In 12-inch nonstick skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
2 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix turkey and remaining ingredients except sour cream and cheese.
3 Cover; cook on Low heat setting 8 to 10 hours.
4 Stir well before serving. Top each serving with dollop of sour cream and sprinkle of cheese.

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Expert Tips

Cojita cheese is a hard cheese made from cow's milk. It tastes similar to Parmesan or feta cheese. It is white in color and usually sold in small rounds or large blocks. Look for it in the dairy or cheese aisle of your grocery store.

Mole, pronounced “MOH-lay,” is a dark reddish-brown Mexican sauce made from chiles, onion, garlic, chocolate, ground sesame or pumpkin seeds and other spices. Prepared mole is a thicker paste, which cooks with the ingredients in this recipe to make a savory sauce perfect for chili.