Tuesday, September 23, 2008

Three-Bean Turkey Chili

I really enjoy slow cooker meals. They usually take very little hands-on time, and I love the feeling of a meal just cooking itself. This recipe is another good one for the slow cooker.

Three-Bean Turkey Chili
1 lb ground turkey
1 small onion, diced
1 can (28 oz) petite diced tomatoes, juice included
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (8 oz) tomato sauce
1 can (4 oz) diced green chiles
1 to 2 T. chili powder

Brown turkey with onions in a skillet on medium-high heat. Cook until onions are tender and turkey is no longer pink. Drain the fat. Pour into slow cooker. Prepare to make use of your can opener. ;) Pour all three cans of beans into a colander and rinse well. Add beans, and all remaining ingredients to the slow cooker. Mix well. Cover and cook on high for 6-8 hours.

There are a few things I especially liked about this recipe. Using ground turkey instead of beef was a nice change of pace (although beef would work just as well). I've never used garbanzo beans before, and Paul and I both decided they were very yummy. And, like I said, it was a very easy recipe. You can serve it over rice (that's how Paul likes his chili), with cornbread, or on its own. We sprinkled cheese on top, and we also would have added a dollop of sour cream, but we didn't have any (shocker!). Good stuff!

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