Nothing is so delicious on a chilly fall day than chili. A variation of the normal chili is made with turkey, chilies and portobello mushrooms.
In my Ninja cooking systems, set it to Stovetop Medium and sautéed an onion and about 5 jalapeños until they are soft. Then I add 2 pounds of ground turkey and continue to sauté until browned.
Season the turkey with cumin, pepper and salt to taste. Add two cans of white kidney beans, 2 cans of diced green chills and 8 ounces of chopped portobello mushrooms. Set to Slow Cooker High and continue to cook for 2 hours. Top with extra diced jalapeños and shredded monterey jack cheese.
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