I made our first batch of chili of the season in the slow cooker last night. I pretty much had to, as there was a chill in the air and the Packers were playing in the Sunday Night Football game. (Go Pack go!) In the past, I've made massive pots of chili -- meaning we end up with at least a week's worth of leftovers. It seems I have a tendency to go a little overboard with the beans and veggies. This time around I restrained myself, and only added just one can of beans (crazy, I know!) and just 1/2 of an onion and 1/2 of a red pepper. My restraint paid off, however, as I ended up with four servings of chili -- perfect for one dinner and two single servings for lunch.
Turkey Pinto Bean Chili (printer-friendly version)
makes four hearty servings
2 teaspoons olive oil
12 oz ground turkey, browned
1/2 medium yellow onion, diced
1/2 medium red pepper, diced
1 8-oz can tomato sauce
1 15-oz can fire-roasted diced tomatoes
1 15-oz can no-salt-added pinto beans, drained and rinsed
1/2 cup low-sodium vegetable broth
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 teaspoon unsweetened cocoa powder
1 tablespoon chili powder
salt to taste
Toppings:
fresh cilantro
shredded cheddar cheese
cubed avocado
plain Greek yogurt or sour cream
chopped onion
1. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned. Drain the turkey and place in the bottom of a 4-quart slow cooker bowl.
2. Add the onions into the skillet and saute until lightly brown, about 3-5 minutes. Add in the diced red pepper and saute for an additional 1-2 minutes. Stir in the minced garlic and saute until fragrant, about 30 seconds. Add the onion mixture to the slow cooker bowl.
3. Stir in the tomato sauce, diced tomatoes, pinto beans, and vegetable broth into the slow cooker. Add in the ground cumin, dried oregano, cocoa powder, and chili powder. Stir to combine.
4. Place the lid on the slow cooker bowl and cook on low for 6 hours or high for 3 hours. Before serving, season to taste with salt and pepper.
5. Serve the chili with toppings such as fresh cilantro, cheddar cheese, or plain Greek yogurt.
makes four hearty servings
2 teaspoons olive oil
12 oz ground turkey, browned
1/2 medium yellow onion, diced
1/2 medium red pepper, diced
1 8-oz can tomato sauce
1 15-oz can fire-roasted diced tomatoes
1 15-oz can no-salt-added pinto beans, drained and rinsed
1/2 cup low-sodium vegetable broth
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 teaspoon unsweetened cocoa powder
1 tablespoon chili powder
salt to taste
Toppings:
fresh cilantro
shredded cheddar cheese
cubed avocado
plain Greek yogurt or sour cream
chopped onion
1. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned. Drain the turkey and place in the bottom of a 4-quart slow cooker bowl.
2. Add the onions into the skillet and saute until lightly brown, about 3-5 minutes. Add in the diced red pepper and saute for an additional 1-2 minutes. Stir in the minced garlic and saute until fragrant, about 30 seconds. Add the onion mixture to the slow cooker bowl.
3. Stir in the tomato sauce, diced tomatoes, pinto beans, and vegetable broth into the slow cooker. Add in the ground cumin, dried oregano, cocoa powder, and chili powder. Stir to combine.
4. Place the lid on the slow cooker bowl and cook on low for 6 hours or high for 3 hours. Before serving, season to taste with salt and pepper.
5. Serve the chili with toppings such as fresh cilantro, cheddar cheese, or plain Greek yogurt.
No comments:
Post a Comment