This is an easy, filling, and very flexible recipe. Double it and save half for an extra meal.
- 1 can, or 1 cup dried, kidney beans.
- 1 can tomatoes.
- 1 onion, chopped.
- 4 cloves chopped garlic.
- 1 bell pepper, chopped.
- 1 tablespoon chili powder, more if you like it spicy, or 1 tablespoon paprika and 1 teaspoon each of cayenne pepper and cumin.
- ½ kg (1 pound) ground turkey. You can also use beef. I boil the raw, ground turkey in water to drain off the fat before adding it to the chili.
- If using dried beans, soak for eight hours. Remove stones and wash beans. If you’re short on time, place beans in water and cover with water to a level of 3 cm. (1 inch) higher than the beans. Bring to a boil, simmer for one minute, close the pot, and let the beans sit in the hot water for an hour. Drain. Cook for 30 minutes; they’ll continue cooking in the crockpot. Even with tomatoes.
- Place all ingredients, including drained beans, in the crockpot.
- Cook on High for 1 hour, then on Low for 4 more hours. Use Auto for 5 hours if your crockpot has this option. Otherwise use Low for 6-7 hours if you won’t be home to change the setting.
- Serve on top of spaghetti or brown rice.
- You can make this quickly in a pot. Use cooked or canned beans, and saute the onion for 5 minutes before adding the other ingredients. Cook for 45 minutes, or 15 minutes in the pressure cooker.
- Like most stews, chili lends itself to additions. Add vegetables like celery, carrot, or zucchini. Or some leftover soup or meat drippings. If you want it thick, add a quarter cup of oatmeal.
- Vegetarians can substitute additional beans for the turkey.
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