This morning was very chilly for mid-September, and the prediction is for a cooler than average day. So right away I am thinking about making chili in the slow cooker. I’m always amazed at how quickly I adapt to the next season. Even though I’m not ready to give up all that summer has to offer, one cool morning, and I’m looking for a sweater or jacket and thinking about chili. Go figure!
I do know that there’s nothing quite so enticing than walking into the kitchen and taking in the tantalizing aroma of onions, garlic, and chili powder from a big pot of chili bubbling on the stove or in the crock pot. Serving up steaming bowls of chili with all the fixings is fun and warming in the fall especially if you’ve been outdoors at a football game or other event in cool weather.
If you have ever worried that chili isn’t good for you, stop worrying now. There are a number of tricks you can do to keep it healthy but still hearty. First, start with a lean meat, like chicken, turkey or lean beef; second add at least 3 cups of fresh vegetables to boost fiber; and third, be selective in your toppings, keeping to low-fat cheese and sour cream, good-fat avocado, and plenty of fresh options like scallions, radishes, jalapeños, onion, and cilantro.
This recipe for turkey chili made in the crock pot incorporates all the “tricks” mentioned above. It’s a meal we really enjoy and I like the simplicity of starting it in the morning and having a meal ready to put on the table except for cutting up a few garnishes at the last minute.
SLOW-COOKER TURKEY CHILI
Yield: 4 – 6 servings
- 1 1/4 pound lean ground turkey
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 ( 1.25-oz. ) envelope chili seasoning mix
- 1 cup chicken broth
- 1 cup fresh corn kernels
- 1 red or green bell pepper, chopped ( i omitted this)
- 1 ( 28-oz ) can crushed tomatoes, or fresh tomatoes, in season
- 1 ( 15-oz. ) can black beans, drained and rinsed
- 1 ( 4-oz. ) can tomato sauce
- 1/2 tsp. salt
- Toppings to include any of: shredded cheddar cheese, sour cream, finely chopped red onion, sliced jalapeños, radishes, or scallions
1. Cook turkey in a large skillet over medium-high heat, stirring often with wooden spoon to crumble turkey.
Add chopped onions and garlic, cooking till softened. Add contents of seasoning envelope and chicken broth. Cook and stir about 2 minutes.
2. Spoon mixture into a 5 1/2 quart slow cooker; stir in corn, and next 5 ingredients until well blended.
Cover and cook on LOW for 6 hours. Serve with desired toppings.
SOURCE: Southern Living Magazine