One of my best chili recipe … ever. A wonderful three bean crock pot chili that the whole family will love. Plus it’s healthy. Now you can have it all.
Now I make a lot of chili, but I’m always open to something new… OK, maybe not so much. I do frequently stick to the same old same old. I usually order the same food at restaurants. But I don’t only cook for me; I’m cooking for two.
Now this rating is from my wife and father-in-law. I agree.
Notes on Three Bean Chili
This was an experiment in turkey cooking. It was on sale, and I decide to experiment. So since Turkey is considered healthy and a variety of beans is also good for you, this just worked out great. But the biggest surprise was the wonderful taste. Just the right amount of heat for my older taste buds, and just the right spicing. About a 4/10 on the heat-o-meter.
Other Great Crock Pot Chilis to Try
Now I used ground turkey, but any ground meat would work well. OR skip the meat for a great tasting vegetarian chili.
Start by browning 1 pound of ground turkey. Another meat like ground beef or chicken could be used. If you want vegetarian, just skip the meat.
Dice two stalks of celery and one large onion. Dice one jalapeno pepper.
In a crock pot, a 14 oz can of diced tomatoes, a 12 oz can of RoTel Ro-Tel Tomatoes & Diced Green Chilies, a 6 oz can of tomato paste. A 14 oz can of chicken broth. Add two tablespoons Worcestershire sauce, two tablespoons chili powder, one tablespoon ground cumin, one teaspoon salt, 1/2 teaspoon pepper, two teaspoon garlic powder. Add three cans of beans drained and rinsed. I used pinto, black and light kidney beans.
Cook on low for 6-7 hours.
Top with sour cream and cheese if desired.
September 11, 2016