Wednesday, October 17, 2012

from the vault :: slow cooker habanero chili

an all time favorite in this house, i just have to share this perfect fall recipe with you...again. we change it up every once and awhile with different peppers, but still enjoy its great warming taste. with our annual carmel apple family day coming up i need to get to the store for ingredients to make this for lunch that day! can't wait to hear what you think!
don't say i never gave you anything.
this is for people who like it hot hot hot.

3 tablespoons olive oil
1 pound lean ground turkey (i just use the whole package that you get at fredy's, it's a little over a pound)
1 cup red bell pepper, chopped
1 cup yellow onion, chopped
3 cloves of garlic, minced
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can black beans, rinsed and drained
1 cup black eyed peas, rinsed and drained
2 (15 ounce) can tomato sauce
1 dried habanero pepper, chopped OR 3-4 serrano peppers, chopped (this is what i use usually)
1 cup frozen corn kernels
1 tablespoon packed brown sugar
1 teaspoon worcestershire sauce
1 tablespoon dried basil
1 teaspoon dried sage
salt to taste

making the magic happen:
1. heat 1 tablespoon of olive oil in a large skillet over medium-high heat. add the ground turkey and cook until no longer pink and evenly browned, about 10 minutes. using a slotted spoon, place the cooked mean into a slow cooker, and drain any remaining oil from the skillet.

2. using the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. stir in the red pepper, onion, garlic, and pepper; cook until tender, about 3 minutes. stir into the slow cooker with the turkey.

3. stir in kidney beans, black beans, and black eyed peas, and tomato sauce into the slow cooker with mixture. set on low and cook for 8 hours or high for 3.

4. one hour before the time is up, stir in the corn, brown sugar, worcestershire sauce, basil, and sage. continue cooking the chili for the remaining hour. season to taste with salt.

we serve with sour cream, grated mexican cheese, and corn bread. so yum!
i make this for tim, and then he freezes a lot of it to take for lunches. makes a ton!


melissa rohr said...

this sounds soooooooo yummy!