SLOW COOKER CHILI WITH BLACK BEANS AND CORN
From: Chew Out Loud
Serves: 10-12
INGREDIENTS
- 2 lbs. lean ground turkey or beef
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp fresh round black pepper
- 1-2 TB light olive oil
- 32 oz good tomato sauce
- 16 oz can Italian diced tomatoes, with juices
- 2 cans (16 oz each) black beans, drained
- 1 cup frozen sweet corn kernels
- 6 cloves garlic, minced
- 2 green bell peppers, seeded and chopped
- 1 large onion, chopped
- 2-4 tsp chili powder, depending on desired amount of heat
- 1 tsp cumin
- 1 tsp salt
- 2 tsp sugar
- Dash of cayenne
- Dash of Tabasco sauce
- Dash of allspice
- Optional Toppings: shredded cheddar cheese, chopped fresh cilantro, fresh lime slices, or sour cream
DIRECTIONS
- Mix uncooked ground meat with 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp pepper. Mix together well. Add olive oil in a large skillet and cook meat until browned, breaking it up while you cook.
- Transfer cooked meat to slow cooker. Add in the rest of ingredients to the browned meat. Cook on Low for 6-7 hours or high for 4-5 hours. (If using a Dutch oven or heavy pot on stovetop, bring to simmer for 4 hours.)
- Keep warm until ready to serve. Garnish with desired toppings.
