Sunday, August 30, 2009

Yummy Chili

I know chili isn't really a summer meal, but I wanted to use my crock pot the other day, so I made a batch of chili. I thought I'd share the recipe I use, which I really like because it uses dried beans instead of cans like most other recipes.

I adapted the recipe based on what I had on hand, and my personal preferences. The original recipe is called Chilly-Chili and is from Fix-It and Forget-It Lightly.

2 c. assorted dried beans
1 tsp salt
1 lb. fat-free ground turkey (I don't use this much - probably only 1/2 lb.)
1 medium onion, chopped
2 tsp. minced garlic (I usually use 2 tsp. garlic pwd.)
Olive oil
1 tsp. salt
28 - oz. can diced tomatoes, undrained.
2 tsp. Cumin, approx.
3 tsp. Chili pwd., approx.
(I say approx. on the spices because I usually don't measure them. I like my chili pretty mild - add more if you like it spicy!)

1. A day - or a week - before you want to serve and eat chili, sort, wash, and cover beans with water for 4-6 hours. Drain.
2. Place in plastic resealable bag. Place in freezer and freeze until solid.
3. On the day you want to serve the chili, place frozen beans in slow cooker. Cover with fresh water. Add 1 tsp. salt (this will keep the beans firm).
4. Cover. Cook on high 2-3 hours, or until you can crush a bean with a fork.
5. Drain, reserving 2 cups liquid. (I usually will take out liquid until I think there's about a cup left in the beans, then leave that, and save another cup and a half or so of the liquid. It doesn't have to be exact, and that's easier than trying to get all of the liquid out.)
6. In a skillet, brown ground turkey, onion, and garlic in oil.
7. Add to slow cooker. Add tomatoes, salt, cumin, and chili powder to slow cooker.
8. Add the remaining bean liquid, or as much as you can fit in your slow cooker.
9. Cover. Cook on low 1-8 hours.

Makes 6 servings.

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