Cold Weather Chili
Serving Size: 4-6
1 medium onion, chopped
2 T olive oil, divided
2 cloves garlic, minced
1 red bell pepper, cored, seeded, and large-diced
1 yellow bell pepper, cored, seeded, and large-diced
1 package cremini mushrooms, sliced
2 whole carrots, diced
1/4 C organic frozen corn
2 T chili powder
1 tsp ground cumin
1/4 tsp dried red pepper flakes, or to taste
1/2 tsp sea salt
1 can kidney beans, drained and rinsed
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 C minced fresh basil leaves
1 lb ground turkey or grass-fed buffalo meat
Freshly ground black pepper
Heat 1 T oil over medium heat and add onions.
Cook for 5 minutes, until translucent.
Add the garlic and cook for 1 more minute.
Add the bell peppers, mushrooms, carrots, chili powder, cumin, red pepper flakes, and salt.
Cook for 10 minutes, stirring often.
Place into slow cooker.
Add 1 T oil into saute pan and add ground turkey or buffalo.
Cook until slightly browned.
Place in slow cooker.
Add all other ingredients and cook on low for 6-8 hours.
Serve alone or over brown rice, quinoa or a small baked potato.