Now that the Great Warm-Up is imminent (if not already here) for most of the country, why not squeeze out a few more Crock-Pot recipes before it gets too hot?
True, the Crock-Pot yields plenty of dishes that are popular in the summer, with chili being the prime example. But there’s just kind of a mental barrier against slow-cooking indoors when it’s warm out, isn’t there? I know I’ve already partly abandoned my kitchen for the backyard grill. Soon any kind of heat-generating device will be used as sparingly as possible.
So that’s why this week, I’m going to make a few more slow-cooker dishes before I abandon it entirely until September. One thing I’ll be making is this turkey chili recipe, which I’ve made before. It’s really easy, and if you set it while you’re home all day, it’s terrific fun to watch it go from a puddle of random ingredients to a self-respecting, delicious chili.
As always, you can add more chili powder to suit your tastes. I’d imagine you could also swap out the mild green chilies for spicier ones. The recipe as is isn’t too intense; it produces a spiciness level that my bland palate was able to handle. This dish is from the Crock-Pot Best-Loved Slow Cooker Recipes book.
Three-Bean Turkey Chili
1 pound lean ground turkey
1 small onion, chopped
1 28-oz can diced tomatoes, undrained
1 15-oz can chickpeas, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 8-oz can tomato sauce
1 4-oz can diced mild green chilies
1 to 2 tablespoons chili powder
Cook and stir turkey and onion in a medium nonstick skillet over medium-high heat until turkey is no longer pink. Drain and discard fat. Transfer to Crock-Pot.
Add remaining ingredients; mix well. Cover; cook on HIGH 6 to 8 hours.