Slow Cooker Four-Bean Chili (Weelicious)

Slow Cooker Chili
Weelicious

***Susan's Note:  This chili was simple, we used organic ground beef, and what I liked was that it wasn't too spicy so it was also great for my toddler.  I used BPA Free organic Eden canned beans when possible.****

Ingredients

• 2 tablespoons vegetable or canola oil, divided
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 pound lean ground beef
• 1 15 oz can white beans, rinsed and drained
• 1 15 oz can kidney beans, rinsed and drained
• 1 15 oz can pinto beans, rinsed and drained
• 1 15 oz can black beans, rinsed and drained
• 1 28 oz can chopped tomatoes with juice
• 2 15 oz cans tomato juice
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 bay leaves
• 2 teaspoons salt

Preparation

1. 1. In a sauté pan over medium heat place 1 tbsp of oil and sauté onions for 3 minutes. Add minced garlic and sauté another minute until the onions start to caramelize, then remove and place in a crock pot.
2. 2. In the same sauté pan, add another tbsp of oil and sauté the ground beef for 5 minutes, breaking down the beef with a wooden spoon until it’s cooked through and most of its juice has evaporated.
3. 3. Add the cooked beef and the remaining ingredients to the crock pot and stir to combine.
4. 4. Cover and cook the chili on low for 8 hours.
5. 5. Top with desired accompaniments and serve.

Accompaniments: Sour Cream, Yogurt, Grated Cheddar Cheese, Scallions, Hot Sauce (if you want to take it up a notch)

Laura's Quick Slow Cooker Turkey Chili

***Susan's Note: I had a bunch of cans of beans and tomato sauces and stuff that I wanted to use up, so I found this recipe on allrecipes.com. It was easier to put together than the other turkey chili recipe on my blog. This recipe recieved 502 reviews, with an average of 4 1/2 stars. What makes me laugh, though, is that most of the reviewers modified the recipe. I did, too!!

My modifications:
- omitted allspice (I don't have this in my cupboard)
- used 1 can diced tomatoes in place of one can of tomato soup
- added 1 4 oz. can diced green chiles
- didn't cook the turkey in oil
- replaced the 2 cans regular kidney beans with 2 cans rinsed/drained chili beans

I cooked it on high for 4 hours and it was yummy!

Laura's Quick Slow Cooker Turkey Chili

Ingredients

1 tablespoon vegetable oil
1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste

Directions

Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.

Kim's Turkey Chili - YUM

Turkey Chili

**Susan's note: This calls for cooked turkey (hello day after Thanksgiving!) but you can just cook up some ground turkey meat and use it.

Ingredients

* 2 cups chopped onion
* 4 garlic cloves, chopped fine
* 1 cup chopped green pepper
* 1/4 cup olive oil
* 2 (35 oz) cans stewed tomatoes, crushed
* 2 (15 oz) cans kidney beans, drained
* 2 Tbsp tomato paste
* 3/4 cup chicken or turkey stock
* 2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
* 1 Tbsp ground cumin
* 1 Tbsp dried hot red pepper flakes
* 1 teaspoon dried oregano
* 1 Tbsp salt, plus more if desired to taste
* 1/2 teaspoon black pepper
* 3 to 4 cups of shredded, cooked turkey meat
* Sugar

* Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.

Method

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

Makes about 12 cups. Serves 8.