• Ryan Gagajena

Cold Weather Chili


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Crockpot Chili

Serving Size: 4-6

Crockpot Chili

Ingredients

  1. 1 medium onion, chopped

  2. 2 T olive oil, divided

  3. 2 cloves garlic, minced

  4. 1 red bell pepper, cored, seeded, and large-diced

  5. 1 yellow bell pepper, cored, seeded, and large-diced

  6. 1 package cremini mushrooms, sliced

  7. 2 whole carrots, diced

  8. 1/4 C organic frozen corn

  9. 2 T chili powder

  10. 1 tsp ground cumin

  11. 1/4 tsp dried red pepper flakes, or to taste

  12. 1/2 tsp sea salt

  13. 1 can kidney beans, drained and rinsed

  14. 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained

  15. 1/4 C minced fresh basil leaves

  16. 1 lb ground turkey or grass-fed buffalo meat

  17. Freshly ground black pepper

Instructions

  1. Heat 1 T oil over medium heat and add onions.

  2. Cook for 5 minutes, until translucent.

  3. Add the garlic and cook for 1 more minute.

  4. Add the bell peppers, mushrooms, carrots, chili powder, cumin, red pepper flakes, and salt.

  5. Cook for 10 minutes, stirring often.

  6. Place into slow cooker.

  7. Add 1 T oil into saute pan and add ground turkey or buffalo.

  8. Cook until slightly browned.

  9. Place in slow cooker.

  10. Add all other ingredients and cook on low for 6-8 hours.

  11. Serve alone or over brown rice, quinoa or a small baked potato.

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