Slow Cooked Hearty Chili

by Judy Griffin on January 19, 2014

When I said I was making Chili, my husband said don't make it too healthy. That means it must have meat and not have kale or quinoa

When I said I was making Chili, my husband said don’t make it too healthy. That means it must have meat and not have kale or quinoa.

Slow Cooked Hearty Chili

 Ingredients

  • 1 Tbsp olive oil
  • 1 pound of ground turkey or beef ( sustainably raised is best) *my sons prefer 2 pound of beef.
  • 2 onions, finely chopped
  • 2 carrots, sliced
  • 2 stalks celery diced
  • 2 parsnips, sliced
  • 1 red pepper,
  • 1 yellow pepper
  • 4 cloves garlic, chopped
  • ½ tsp cinnamon
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 2 Tbsp freshly chopped fresh cilantro
  • 2 tsp sea salt
  • 1 28 oz jar or can diced tomatoes (I like Sam Marzano tomatoes)
  • 1 14 oz can stewed tomatoes.
  • 1 cup turkey stock (vegetable or chicken is also fine)
  • 2 cans Kidney beans, drained & rinsed (I love Eden Organic because they are tasty & BPA free)
  • 1 can black beans, drained & rinsed
  • 1 cup of organic corn

Directions:

  1. If your slow cooker has a stove top setting brown the garlic, onions, and turkey or beef in that. Otherwise, use a separate pan and transfer
  2. Add 1 tbsp of olive oil to pot. Sauté garlic in olive oil for 1 minute. Add onions and ground turkey or beef.
  3. Add carrots, celery, parsnips, peppers, cinnamon, chili powder, cumin, sea salt, cans of jars of tomatoes and a cup of stock.
  4. Cook on low for 8-10 hours or high for 4-5 hours.
  5. Add beans during the final hour.
  6. Add 1 cup of frozen organic corn in final 30 minutes. Then add freshly chopped cilantro
  7. Serve hot with chopped onions, sour cream, shredded cheese, & chips!

* Best to choose organic vegetables and beans and sustainable animal protein.

You can easily make this vegan but next I’ll be posting my Hearty Vegan Chili Recipe.

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