Nothing screams fabulous more than a big bowl of warm chili, eaten on a cool day. It’s full of hearty goodness with beans, vegetables and oodles of flavours. You can keep it veggie or add meat if you choose!
Chili is one of the most versatile meals that you can find. It is an ultimate comfort food that crosses through cultures and regions. There are many different ways to cook chili, from hands-on stove top braising to hands-off slow cooker methods. Regardless of how you choose to make your favourite chili, the end result will be nothing short of amazing!
Chili recipes also range in their ingredients, from all vegetable chili, to meat and vegetable chili, to meat and beans only chili. People tend to be committed to what they like in their chili. I tend to make mine loaded with vegetables and beans. Depending who’s coming over for dinner, I will then sometimes throw in some cubed beef or ground turkey. What's key to a good chili is to add lots of seasoning and whatever ingredients you love the most.
The recipe I’m sharing today is for my Slow Cooker Turkey Chili. If you would like a traditional Beef Chili, you find a link to that recipe here.
Chili is a perfect dish to make to serve a crowd, especially when you use the slow cooker. For this weekend’s Super Bowl, I’m making a big pot to serve during the half-time show. I'll start the chili before everyone comes over, watch the game and still have a warm meal ready for the crowd. Place bowls by the slow-cooker and set up a toppings bar nearby (see my suggestions below). Everyone can serve their own perfect bowl of chili - now that's a win in my books!
Let me know what you think if you make the chili. Leave a comment or post to #mykuratedlife on social.
Here's to game day,
Krista
Slow Cooker Turkey Chili
Ingredients
1.5 pounds lean ground turkey
1 tablespoon extra virgin olive oil
1 large onion, diced
2 garlic cloves, chopped
1 red bell pepper, seeded and cut into chunks
1 green bell pepper, seeded and cut into chunks
2 medium carrots, peeled and sliced into 1/2" rounds
2 can (398 ml each) fire roasted crushed tomatoes
1 can (398 ml) tomato sauce
1 can (398 ml) kidney beans, rinsed
1 can (398 ml) chickpeas, rinsed
1 tsp salt
1 tsp pepper
1 tablespoon apple cider vinegar
Seasonings
2 tablespoons chili powder (New Mexico chili powder is my favourite in chili)
1 1/2 teaspoons ancho chili powder (smoky)
1/2 teaspoon cayenne powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1 teaspoons oregano
pinch of chili flakes (adjust amount according to your heat level liking)
Toppings
red onions, sliced thinly or cut into small chunks
avocados, sliced
shredded aged cheddar
tortilla chips, crushed
green onions, sliced
cilantro, roughly sliced
Method
Pre-heat a large skillet over medium heat. Add ground turkey and cook until turkey breaks into pieces and is not longer pink. Remove turkey from skillet and place into slow cooker. Drain any extra juice.
Add one tablespoon of olive oil to hot skillet and sauté onions on medium-low heat until translucent, 3-5 minutes. Add garlic and cook mixture for 1 more minute or until fragrant. Remove skillet from heat and add onions and garlic to slow cooker.
Into the slow cooker, add red and green bell peppers, carrots, crushed tomatoes, tomato sauce, kidney beans, chickpeas, seasonings, salt and pepper.
Place slow cooker onto high and cook chili for 4-5 hours or at low and cook chili for 6-8 hours. Add apple cider vinegar after cooking is completed.
To serve, spoon chili into bowls and add desired toppings.
Comments