I’m digging the idea of using the slow cooker this week for my meals, but it’s a little bit of give and take.
On one hand, the meal is ready when I get home — not to mention the house smells great when I arrive — but it’s not easy prepping for a Crock Pot meal when you’re on a time crunch.
I was able to get through Week 9, Meal 1: Ground turkey and black bean chili and I enjoyed a well-spiced chili that was great on another cold winter night.
The Recipe (Yield: 4 servings)
1 T grapeseed or vegetable oil
2 lbs. ground turkey or dark meat turkey cut into 1 inch chunks (preferably the chunks. That way it will cook all day and be super tender)
1 yellow onion, small diced
2 cloves of garlic, minced
1 pasilla pepper, small diced
2 jalapeno peppers, small diced
1/2 6-oz. can tomato paste (3 oz)
1 1/2 tsp paprika
1 t ancho chile powder
1/2 t chipotle chile powder
1 t cumin
1 bottle of beer, preferably something south of the border (dos equis amber or negra modelo would be best)
1 15-oz. can black beans, drained
4 roma tomatoes, rough chopped with seeds
1 cup chicken stock
salt and pepper, to taste
2 T chopped cilantro for garnish
1/4 cup light or non fat sour cream for garnish
Let’s get the prep out of the way. Dice 1 pasilla pepper, 2 jalapeno peppers and 1 onion. Mince 2 cloves of garlic.
Roughly chop 4 roma tomatoes, leave the seeds.
Let’s get cooking. In a pan, heat 1 T of grapeseed or vegetable oil. Add 2 lbs. of ground or dark meat turkey. Season meat with salt and pepper and brown the turkey for about 3 minutes.
Add onion, garlic and peppers and cook for another 3 minutes until the onions and peppers get fairly tender.
Add 1 1/2 t of paprika, 1 t of ancho chile powder and 1/2 t of chipotle chili powder. Also, add 1/2 of a 6 oz. can of tomato paste and cook stirring so everything gets coated in the tomato paste. Cook until tomato paste starts to stick a little to the bottom of the pot.
Deglaze the pan with 1 bottle of beer. Reduce the chili until the beer is almost gone.
Add chopped tomato, 1 can of black beans and 1 cup of chicken stock.
Transfer the chili from the pot to the slow cooker.
Set the slow cooker to cook for 8 hrs. on low. When it’s done, garnish with some of the sour cream and a sprinkle of fresh chopped cilantro.
It’s a lighter chili in heartiness and flavor (though a dash of cayenne might spice it up some), but when completed with the sour cream and cilantro, you have a very fresh tasting, bright bowl of chili that will warm you to the core on the coldest nights