Tuesday, March 22, 2011

Crock Pot Chili

  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 4 cloves  garlic, minced
  • 1 cup dried red kidney beans
  • 1 cup dried pinto beans (or other light / soft bean)
  • 2 14.5-ounce can  diced tomatoes, undrained
  • 1 cup broth (chicken or beef)
  • 1 tsp. chili powder
  • 1 tsp. cayenne powder
  • 1 tsp. ground cumin
  • 1 tsp. dried basil, crushed
  • 1/2  tsp. salt
  • 1/4  tsp. ground black pepper
  • Shredded cheddar cheese (optional)
  • Chopped onion / green or white (optional)
  • Dairy sour cream (optional)
  1. Soak beans overnight. Prepare according to package directions.
  2. In fry pan, brown ground turkey, onion and garlic over medium heat.
  3. Put tomatoes and broth into crock pot. Add softened beans. Stir in chili powder, cayenne powder, cumin, basil, salt, and black pepper. 
  4. Add turkey, onion and garlic mix to the top of the crock pot. Press turkey mix into the juice, but don't stir; the beans should stay toward the bottom of the pot for best softening / cooking.
  5. Cook for 4 hours on high (or 6 to 8 hours on low).
  6. Serve hot with shredded cheese, soured cream and / or chopped onions
 This is not the most unique chili, but we have tweaked the recipe over the last few years to get the flavor that our family likes. We also like to have it with Honey Cornbread. Enjoy!

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