Chili is pure comfort food and so easy to prepare. This version is made with turkey and mouth-watering cubes of cheddar stirred right in.
- 1 lb (500 g) lean ground turkey or chicken
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 cans (each 19 oz/540 ml) mixed beans, drained and rinsed
- 28 oz (796 ml) 1 can diced tomatoes
- 1 can (5.5 oz/156 ml) tomato paste
- 2 cups (500 ml) frozen corn kernels
- 1 1/2 cups (375 ml) pre-shredded carrots
- 2 to 3 tbsp (30 to 45 ml) chili powder
- 1 tsp (10 ml) ground cumin
- 1 tsp (5 ml) hot pepper sauce
- 1/2 tsp (2 ml) each, salt and Pepper
- 1 1/2 cups (375 ml) small cubes cheddar cheese
- Heat a large nonstick skillet over medium-high heat. Add ground turkey, garlic and onion, cook breaking up turkey with a spoon, for about 8 min or until no longer pink.
- Meanwhile, in a 5 to 6 1/2 quart (5 to 6.5 l) slow cooker, combine beans, tomatoes, tomato paste, corn, carrots, chili powder to taste, cumin, hot pepper sauce, salt and pepper.
- With a slotted spoon transfer turkey mixture to slow cooker and stir; discarding any fat left in the pan. Cover with lid and cook on Low for 6 to 8 hrs or on High for 3 to 4 hrs or until chili is hot and bubbling.
- Stir in cheddar cheese.
- Serves 8
Kids Tip: Kids can stir all the ingredients together in the slow cooker and program the cooking time.
Cooking Tips: Refrigerate leftovers in a covered container for up to 2 days or freeze for up to 3 months. Defrost in refrigerator or microwave and heat until hot and bubbly. For a packed lunch, transfer hot chili into an insulated thermos and pack additional cheese for topping.
For the Adventurous: Use aged cheddar cheese.
For smoky flavour, omit the hot pepper sauce and add 1 to 2 chopped chipotle peppers in adobo sauce.
For step-by-step instructions for this recipe and more, visit Dairy Farmers of Canada.