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Southwestern Chili

February 28, 2012

Nothing tastes better than a warm bowl of succulent meats and savory vegetables marinated for hours in a tomato broth. Chili was our go-to dish for the debut of our new kitchen back in October. While this gathering was months ago, it is still a bit brisk outside which warrants sharing this big bowl of meaty goodness.

I  tripled the portions to accommodate the number of dinner guests, and like appetizers at a Wagner wedding, the chili expired in a matter of seconds. The crowd went wild. After dousing me with a whole cooler of Gatorade, they hoisted me up on their shoulders chanting “Evie! Evie! Evie!”

The chili was that ah-mazing.

Southwestern Slow Cooker Chili

Adapted from: http://www.myrecipes.com/recipe/slow-cooker-turkey-chili-10000001924777/ 

  • 1 1/4 pounds lean ground turkey and hot Italian turkey sausage
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 (1.25-oz.) envelope chili seasoning mix
  • 1 1/2 cups frozen corn kernels
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (28-oz.) can crushed tomatoes
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (8-oz.) can tomato sauce
  • 3/4 teaspoon salt
  • Toppings: chopped cilantro, Greek yogurt and shredded cheese

Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.

Wear rain gear in the case that your taste testers douse you in a cooler of Gatorade.

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