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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 8 |
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I adapted this recipe from somewhere, it's tasty and healthy. Gotta love slow cookers! Make sure yours can hold at least 4 quarts. Ingredients:
1 tablespoon olive oil |
2 onions, finely chopped |
4 stalks celery, diced |
6 garlic cloves, sliced |
2 teaspoons dried oregano leaves |
1 tablespoon ground cumin |
1 teaspoon fresh cracked pepper |
1 lime, zest of |
1 cup chicken stock |
1 (28 ounce) can chopped tomatoes |
1 1/2 lbs ground chicken or 1 1/2 lbs turkey |
1 (19 ounce) can red kidney beans, drained and rinsed |
1 (19 ounce) can black beans, drained and rinsed |
2 cups frozen cut green beans |
1 tablespoon dried ancho chile powder, dissolved in |
2 tablespoons fresh lime juice |
2 yellow bell peppers, diced |
1 -4 canned chipotle chile, chopped, to taste |
Directions:
1. In pan, heat oil over medium heat for a minute. Add onions and celery and cook, stirring, until softened (about 5 minutes). Add garlic and cook another minute. Add oregano, pepper, lime zest and cumin and cook, stirring for about a minute. Add chicken stock and cook, stirring, until mixture boils. Add tomatoes with juice and return to boiling. Transfer to a slow cooker stoneware.
2. Add chicken and beans and stir well. Cover and cook on Low for 8 hours.
3. Stir in chili powder mix and peppers. Cover and cook on High for about half an hour.
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