I bought a slow cooker a couple months ago envisioning coming home to a hot meal after work, without having to actually cook (or clean). While it is awesome to be able to “set it and forget it” as they say, there is some additional planning involved before you can throw it in the pot. Needless to say, I haven’t used it quite as much as I thought I would.
But this week I put it to good use and made some amazing 3 bean Turkey Chili
1 medium onion
2 cloves of garlic
1lb - 1.5 lbs of ground lean turkey
2 cans of Fire Roasted tomatoes (in their juices)
1 6 oz can of diced green chilis
1 or 2 chipotle peppers in adobo, roughly chopped
Chicken stock approx 6 cups
3 cans of beans ( I used Kidney, Great Northern, and Pinto)
1.5 cups Frozen fire roasted corn (trader Joes)
2 tbl Chili Powder ( I used Ancho chili powder, and chipotle chili powder, feel free to use whichever kind you prefer)
2 tbl dried oregano
1 tbl cumin
1 tbl coriander
1 tsp cinnamon
2 tbl smoked paprika
2 tbl chopped green onions
Grated monterey jack cheese
Dollop of sour cream
Tortilla chips (if you like the extra crunch)
Heat 2 tbl of olive oil in large pot, add onions and cook on medium until soft and tranluscent, then add your chipotle peppers continue cooking, stirring occasionally for another minute or two. Add garlic and cook until fragrant. Turn off the heat.
Combine green chilis, fire roasted tomatoes (in their juice), spices, corn and turkey onion garlic mixture. Drain and rinse your beans, and add to pot ( I didn’t use the full 3 cans of each, feel free to use whatever amount of beans you prefer). Add enough chicken stock to cover all the ingredients.
Set it (to low) and forget it (for about 6 hours)…..
Slow cooking is awesome because it allows the ingredients to fully develop their flavor, intensifying the dish as a whole. The difference between cooking at low temps on a stovetop vs in a slow cooker is the amount of liquid lost in the process. On a stovetop you lose a considerable amount through steam, and in a slow cooker, you lose none.
Thicker chili: If you find that at the end of the 6 hours, your chili tastes awesome but you want to thicken it up, pour the chili (carefully) into a stock pot and simmer, uncovered, at medium heat for 20 minutes or so. This will cook off that liquid that we didn’t lose during the cooking process and thicken it up a bit.
Serve chili in bowl garnished with green onions, jack cheese, sour cream and sliced avocado.
Enjoy what you crEATe!