What did you hear early this morning? I heard three little girl voices exclaiming: Snow!!! Snow!!! First I thought, brrr and then chili of course, but I had errands and school pickups today. I know people leave pots simmering but I can't do that if I'm not at home. I don't even like the coffee pot to be in on mode even though it has an automatic shut off! Slow cooker to the rescue again. This chili is simple, healthy and has a nice smokey flavor thanks to the chipotle chili powder. And as all chili lovers know this will taste even better the next day so be happy to have those left overs.
Ingredients
1/2 cup diced onion1 lb ground turkey
2 cans of tomato sauce (15 ounce)
2 cans diced tomatos (15 ounce)
1 - 2 cups of chicken broth
1 can kidney beans (15 ounce) drained
1 can black beans (15 ounce) drained
1 can northern beans (15 ounce) drained
1 jalapeño minced (add two if you like it spicier)
1 tsp cumin
2 tsp chili powder, sprinkle for meat
1 tsp chipotle chili powder
salt and pepper to taste
Recipe
- Cook onion in pan over medium heat until slightly browned. Add ground turkey. Sprinkle chili powder over meat to season. Cook until meat is done and no longer pink, stirring to crumble
- Add meat mixture and all other ingredients to slow cooker. Add more spice and jalapeño for spicier chili. Add 1 cup broth for thicker chili and 2 cups for a more soupy chili. You can always add after it cooks awhile too.
- Cook for 6-8 hours on low. Or you can cook an hour and high and 1-2 hours on low. The longer you cook the better the taste. Serve chili with cheese to garnish if you wish
