Wednesday, January 12, 2011

Slow Cooker Turkey Chili



Here in Georgia, we've had a major cold snap this week. We had an ice storm (snowstorm for much of northern Georgia) that cancelled school for two days and threatened to take out the electricity (it did manage to take out the cable and Internet).



Weather like that calls for belly-warming food. Belly-warming food on a diet can be tricky.

Enter turkey chili. Warm, filling, hearty, nutritious, low in fat, it's the perfect Crock Pot meal for winter days.

If you think turkey tastes bad (I used to, until I started using only turkey breast), substitute lean beef or ground chicken. Either way, it's delicious.

And cheap.

Slow Cooker Turkey Chili
makes a lot. ;) (enough to feed three adults and two children twice, plus leftovers)

What You Need:
  • 1 lb small red beans (or pinto, or kidney, or whatever you feel like using), dried, sorted through and rinsed (or four cans of beans, rinsed and drained)
  • 2 Tbsp olive oil
  • 2 large onions, roughly chopped
  • 2 large bell peppers, roughly chopped
  • 1 lb ground turkey breast
  • 2 cans of chili-ready diced tomatoes (do not drain)
  • 1 can of tomato sauce (4 oz)
  • 8 oz water
  • 3 Tbsp chili powder
  • 1 Tbsp sea salt
  • cayenne pepper to taste (up to a teaspoon for hot chili)
  • 2 tsp dark unsweetened cocoa powder
  • 1/2 cup brewed coffee (optional, but adds another dimension)
  • 1/3 cup masa mixed with 1/2 cup cool water
How it's Done:
  1. If you're using dried beans, cook them. If you're using canned beans, rinse and drain them. I use cooked beans almost always. They're a fraction of the cost of canned, and I've got some financial goals to accomplish this year, so it's dried beans for this household. I digress....
  2. Heat the oil in a skillet over medium heat. Brown the turkey with the onion and peppers.
  3. In the crock of your slow cooker, combine all of the ingredients except for the masa mixed with cool water. That comes later.
  4. Cover and cook on low for ten hours. Then, give it a stir, and decide if you want to thicken it up a bit. If so, stir in the masa flour combined with cool water. Cook and stir for a few minutes in the crock.
  5. Serve with sour cream and/or cheese, over spaghetti, or with crackers, or however you like your chili. Freeze the leftovers. :)

2 comments:

SharleneT said...

I think you meant, you use dried beans almost always (in step 1); right? This sounds and looks delicious. A definite recipe to try in the solar oven, too -- which, by the way, works beautifully when the electricity goes out! tee hee... come visit when you can...

Just posted on my other blog, Rockin' Chair Reflections, Are Bullies Any Different From Gossips? http://bit.ly/hWLEiN

Jenn said...

I love chili...any kind of chili...but if it's slow cooked all day, that makes it even better! This sounds delicious Michelle!!

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