When the weather gets cold, I always think about chili. This batch is probably my easiest. I will admit that I do cook all of my beans from dry, which is easy enough, just time consuming. Growing up, we mostly had vegetarian chili, so I’m used to beans, and lots of them. Then, typically I add in peppers and corn. I was keeping it simple, so just frozen corn this time. So, I prefer a variety of beans. I had about 2 cups of black beans still – cumin flavored. Then I cooked about 4 cups total of red kidney beans, pinto, cannellini, navy and small red beans. Some tomatoes (pureed and diced), some ground turkey, chili powder and 8 hours in a crock pot. I warn you, this makes a ton of chili. Make freezer space, or plan to share. But if you can prep the various things in advance, it’s so easy to just dump, simmer and enjoy.
Crock Pot Chili
6 cups beans (any variety)
1 28 ounce can whole peeled tomatoes
1 14.5 ounce can diced tomatoes
1 6 ounce can tomato paste
1 4 ounce can green chiles
1 pound ground turkey (or beef or bison)
1 large onion, diced
1 cup liquid ( I keep my cooking juice from black beans and mix that in now, or you can add water, or any other appropriate flavor – beef broth, red wine or chicken broth would also work nicely)
1/4 cup chili powder
Other spices as you like them – oregano, garlic, cumin, onion powder, etc.
1 small bag of frozen corn
Cook meat and diced onion until meat is cooked and onion is soft.
Puree whole tomatoes with juice in blender, VitaMix or food processor.
Mix tomatoes, beans, meat, onions, green chiles, tomato paste and diced tomatoes (with juice) in crock pot. Add additional cup of liquid. Add spices and give one stir. The pot will be full, the beans should be just barely covered by liquid. Turn the pot on low and simmer at least 6 hours (or on high for about 4 hours). 30 minutes before eating, add in the bag of corn, stir. Serve with rice or corn bread. Top with cheese or sour cream. Yum.