Slow cooker chili con carne

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My sister just had a new baby, so we’ve been trying to create protein-rich, one pot meals that aren’t too complicated. Photo above includes the leftovers paired with a mushroom spinach cheese omelette and smoked gouda on English muffin.

Adapted from smitten kitchen

lean ground turkey (we had beef in the freezer)
1/2 red onion, chopped
3 cloves garlic, minced
chili powder, ground cumin, kosher salt, paprika, oregano, Dried red pepper flakes
1 can crushed tomatoes, fire-roasted
1 can kidney beans, drained
1 can cannellini beans, drained
1-2 jalapenos or other fresh hot pepper, minced (we can’t tolerate too spicy though!)
1 bell pepper
vegetable/olive oil
1/2 bottle fresh tomato sauce or tomato puree
3 tablespoons cider vinegar (we forgot, next time!)
1 bottle beer (next time!!)

Heat the oil over moderately low heat and cook the onions until fragrant. Add the garlic and cook for one minute more. Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Mix all the rest of the ingredients in your slow cooker. Serve with sour cream and grated cheese.

~Jessica