I simply cannot have enough chili recipes for my slow cooker. Come this time of year, chili is always a simple go-to supper for my family. This particular recipe is made with ground turkey but you most certainly could swap that to ground beef instead. Do not be afraid of the chipotle peppers…they’ll give this recipe a lot of flavor with very little heat (of course, if you want more heat, just add a few more peppers!).
This recipe serves four.
1 pound of ground turkey
1 onion, chopped
1 small can of chipotle in adobo sauce (you’ll only need 2 peppers from the can and a little sauce!)
1 (14 oz) can of diced tomatoes
1 (6 oz) can of tomato paste
2 cups of chicken stock
1 (15 oz) can of black beans, rinsed and drained
3 tablespoons of chili powder
1½ cups of frozen corn
about a cup of shredded Monterey Jack cheese to garnish
sour cream to garnish, optional
chopped cilantro to garnish, optional
Extra Virgin Olive Oil (EVOO)
salt and pepper
In a large skillet over medium-high heat, brown your ground turkey in a drizzle of EVOO. Once browned and crumbly, add in a big pinch of both salt and pepper and then transfer it to your slow cooker.
Layer in your slow cooker, cooked ground turkey, chopped onion, two chopped chipotle peppers (or a few more for extra heat) along with a little adobo sauce, diced tomatoes, tomato paste, stock, beans and chili powder. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 20 minutes before you’re ready to serve, remove lid and stir in your frozen corn. Turn the slow cooker to high and finish cooking the last 20 minutes.
When you’re ready to serve, ladle chili into bowls and garnish with cheese, sour cream and/or cilantro.
Easy as that!!