Lean ground turkey or buffalo sub-in for the typical beef in
this slow-cooker recipe, but you’d never know it. This recipe is a total cinch:
brown the meat, throw everything into your slow cooker in the morning, and by
dinner you’re good to go! You could also put it together in the evening, then
when you get up, portion it out and store extra portions in the freezer.
Serves 6 (a single portion is 1.5
cups)
Prep time: 25 minutes. Cook time: 5
to 8 hours, depending on slow-cooker setting
Ingredients
•
1 to 1½ pounds lean ground turkey or
buffalo meat
•
½ cup diced red onion, or more if
desired
•
2 Tbls. fresh parsley or cilantro
•
1 heaping Tbls. chili powder
•
1 Tbls. minced garlic
•
½ tsp. crushed red chili flakes
•
15-ounce can white beans
•
15-ounce can kidney beans (no sugar
added)
•
15-ounce can black beans
•
15-ounce can pinto beans
•
15-ounce can lentils or adzuki beans
•
4 cups chopped zucchini
•
28-oz can crushed tomatoes
•
1 heaping tsp. sea salt
Brown the turkey or buffalo meat in a
skillet and drain.
Turn a slow cooker to high setting.
Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes
to the pot. Stir, cover and set aside.
Open and partially drain all 5 cans
of beans; I leave a little liquid in to make my chili a little juicier. Add the
beans, zucchini, and tomators to the cooker. Stir well. Keep the cooker
set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours.
Stir and taste occasionally, adjusting seasonings as
needed. Add the salt just before serving to best preserve its nutrients.
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