Fall is my favorite time of year! We don’t get quite as much of a season-change here in Florida as they do in other states, but I’ll take any temperature drop that I can get. There’s nothing like coming in from the cold weather to a warm house with the aroma of chili that’s been cooking all day in the CrockPot drifting through the air.
For Christmas last year, my parents gave me the best. gift. ever. A fabulous, 6-quart slow cooker…in RED, to match my kitchen decor. I use it for a ton of different recipes, and tonight, I decided to make a delicious pot of chili. My mom makes a great chili that uses black beans and corn. I took the best parts of her recipe, added some ground turkey and spices, and came up with my own version.
Slow Cooker Southwest Chili
1 pound ground turkey
2 onions, chopped
2 green bell peppers, chopped
2 jalapeno peppers, seeds and ribs (white parts on the inside) removed, unless you like spicy!
1 28 oz. can diced tomatoes
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can corn, drained and rinsed
12 oz. light beer (I used Michelob Ultra)
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon paprika
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons garlic powder
Fat Free Cheddar Cheese for topping
Fat Free Sour Cream for topping
1 lime wedge for each serving, to be squeezed on top
2 tablespoon EVOO
In a large pot, heat the tablespoon of EVOO over medium heat. Throw in the ground turkey, and cook until no longer pink, using your spatula to break it up very well. Drain the fat/oil from the pot and remove the meat to a plate, set aside. Heat another tablespoon EVOO, add the onions and green peppers. Cook until translucent and slightly browned. Throw in the jalapenos. Add the meat back to the pot. Add the seasonings- chili powder, cumin, paprika, salt, pepper, garlic powder. Pour in the bottle of beer, using spatula to scrape any brown bits off the bottom of the pot. Bring to a simmer. Pour mixture into your slow cooker. Add the tomatoes and their juices, the corn, black beans and kidney beans. Mix everything together until well combined. Place lid on the slowcooker and cook on HIGH for 4 hours, or on LOW for 6 hours. When ready to serve, squeeze lime over individual bowls, and top with cheese and sour cream.