Crock Pot Chili
It’s coming on the weekend again, and there’s nothing I like more on a wintery Sunday than to throw a big pot of chili together in the morning, to be enjoyed that evening and for meals here and there throughout the week. I’m not eating beef right now, but I’m sure this recipe would work well with it, or without any meat at all. Again, it’s a very “flexible” kind of creation, so play and have fun and cook to your tastes. Enjoy!
Crock Pot Chili
- 1/2-1 C chopped onion
- 2-4 garlic cloves (chopped or crushed)
- 1-2 tbsp vegetable oil
- about 500 grams (about 1 pound) of ground turkey
- salt + pepper (1/2 – 1 tsp each)
- 1 can chick peas, rinsed
- 1 can beans (black/kidney/mixed), rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 red/orange/yellow bell pepper, chopped
- 1ish C chopped zucchini
- 1ish C frozen corn
- 3-6 tbsp chili powder
- 1 tbsp dried oregano
- 1 tsp cinnamon
Saute the chopped onion in the oil over medium heat until the onion becomes soft and a bit translucent. Add the garlic and cook 30 seconds more. Push the onion and garlic off to the sides of your pan and add the turkey, salt, and pepper. Brown the turkey – and I mean brown it, don’t just cook it – breaking it up as you go. Put all of this into your crock pot, making sure to scrape in all the browned bits too. Add all of the rest of the ingredients (yes, even the cinnamon – trust me!) and stir to mix. Put the crock pot on high until it starts to boil, then either a) keep it on high for another 3-4 hours, or b) turn it to low and cook for 6-8 hours, depending on your timing. About 15 minutes before serving, give it a taste and add some more spices if you wish (the best is always a combo of simmered, mellow spice and punchy fresh). When it’s time to eat, serve on rice… or with cornbread… or garlic toast. Mmm, good!
