Ingredients
- 1 pound ground turkey
- 15 oz canned light red kidney beans, drained and rinsed
- 28 oz canned diced tomatoes
- 15 oz tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon ancho chili powder
- 1 teaspoon chipotle chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried cilantro
- 12 oz dried elbow noodles
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 cup shredded colby jack or cheddar jack cheese (4 oz)
Directions
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Brown ground turkey in skillet over medium high heat (or use multi-cooker)
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Transfer to slow cooker
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Add beans, tomatoes, tomato sauce and seasoning and stir to combine
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Cover and cook on high for 3-4 hours or low for 6-8
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Cook noodles according to package directions, ensure they are fully drained of excess water and add to cooked chili in slow cooker
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Melt butter in saucepan over medium high heat
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Whisk in flour until smooth
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Slowly pour in milk while whisking to ensure a smooth mixture, then continue to whisk as the sauce simmers for about 3-4 minutes, becoming slightly thick
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Stir in cheese until smooth and remove from heat
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Pour into slow cooker and stir to combine everything
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Put the cover back on and let it all sit on low or warm for about 20 minutes to thicken before serving