Wednesday, July 11, 2012

Crockpot chili

Seems like there is always an argument over who makes the best chili. At most fairs there are Chili cook-offs. I tend to only like Vegetarian Chili, and my son and Husband like the meat only chili. So this is a compromise. If you don't like meat, double the beans. If you don't like beans, double the meat. You can add more peppers if you like it hotter, or less if you like it mild. I found this recipe to be the perfect amount of heat for me. 
Gluten Free Crockpot Chili
adapted from The Clean Eating Mama
2 tablespoons of olive oil
1 medium sweet onion, chopped
1 TBSP minced garlic
1 pound of lean, ground turkey or ground beef
1 red bell pepper, seeded and diced
2 medium jalapeños, diced.
1/4 cup chili powder
2 tablespoons cumin
salt and pepper to taste
3 TBSP tomato paste
1 large can whole tomatoes with juice, quartered
7 cups kidney/pinto beans soaked overnight, or 2-3 cans of kidney/pinto beans with liquid.
2-3 cups of water


Heat olive oil in large skillet with half of the onion, all of the garlic and half jalapeño. Cook until tender, about 5 minutes. Add meat, if using, and brown. Salt and pepper to taste. When meat is browned, add the remainder of onion, jalapeño and bell pepper. Stir and cook for another 5 minutes. Add the mixture to a crock pot/slow cooker.
Turn you crock pot to the highest heat. Add beans to crock pot and stir together. Then add 2 cups of water, spices, tomatoes, tomato paste and cilantro. Blend well and cover.
It will take 6-7 hours to fully cook, but I like to turn mine down to low after 6 hours and let it simmer overnight. 
Serve with cornbread. Garnish with Cheese.
Follow Us!

LinkWithin

Related Posts Plugin for WordPress, Blogger...