grThe weather outside was pretty frightful this weekend. Hurricane Irene came in here uninvited and just owned shit. Although she ruined my initial weekend plans, I can't say I was that upset to have the entire afternoon to myself to lounge around and let the CrockPot do most of the work.
If you haven't used or invested in a CrockPot, you are not living. Just the best invention ever created. I love my Crock so much that when I got engaged I squealed at the thought of adding another, new and improved Crock to my collection (thank you, gift registry...). I make this chili quite often because it's one of those dishes you can leave on LOW for pretty much the entire day, lasts almost a week in the fridge, and is so easy to freeze in small batches for easy defrosting later. Try my turkey version for all the flavor and less of the fat. Even the boys will like it!
not the prettiest meal, but damn tasty :)
the chickpeas give this chili a nice texture.NOTE: this recipe is VERY "kitchen sink", meaning I make a different version depending on what's on hand. Feel free to swap turkey for beef, chickpeas for red beans, etc., etc.
1 lb. ground turkey
2-3 15 oz. cans of chickpeas, rinsed and drained (kidney and black beans work great, too)
1 26 oz. can tomato sauce
1 8 oz can tomato paste
1 15 oz. can diced tomatoes
1 can green chiles (optional)
diced red pepper
diced white onion
Red Hot to taste
chili powder to taste
shredded Mexican-blend or cheddar cheeseBrown turkey meat with onions and garlic. Drain fat and add to CrockPot. Add remaining ingredients (except cheese and sour cream) and mix well. Set Crock to LOW and cook 4-6 hours (or longer). You can also cook this on HIGH 2-4 hours.
light sour cream
light sour cream
Garnish with cheese and/or sour cream and dig in!
BONUS! This recipe is a GREAT way to clean out your pantry.