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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 12 |
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Great made ahead time to take camping also an excellent comfort food. Ingredients:
2 lbs ground turkey, cooked |
3 tablespoons chili powder, plus |
2 teaspoons chili powder |
1 (15 ounce) can kidney beans, drained and rinsed |
1 (15 ounce) can white beans, drained and rinsed |
2 (28 ounce) cans diced fire-roasted tomatoes |
1 medium sweet potato, peeled and shredded (about 10 ounces) |
1 (15 ounce) can low sodium chicken broth |
1/4 cup dry tapioca (recommended ( minute tapioca) |
1 chipotle chile in adobo, chopped (1 to 2) |
2 tablespoons soy sauce |
1 tablespoon kosher salt |
1 tablespoon onion powder |
2 teaspoons granulated garlic |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1 pinch ground cloves |
4 ounces beer (4 to 6 ounces) (optional) |
sour cream |
shredded cheddar cheese or monterey jack cheese |
chopped scallion, and |
chopped pickled jalapeno pepper |
Directions:
1. Put the turkey in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
2. Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
3. Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
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