I offer a loving testimony to my slow cooker. I came home from work this morning after a stretch of night shifts at the hospital, and wanted to cook a nice date night dinner. I spent all of 10 minutes throwing these ingredients in the slow cooker, and slept like a baby all afternoon. I managed to serve up a delicious dinner, no sweat. It may be a small victory, but it felt like a big one today!
I will warn that Josh and I LOVE spicy food, and this chili packs a punch from the chipotle in adobo and the rotel tomatoes. For a less spicy version, use regular diced tomatoes and half the can of chipotle chiles. As always, Bon Appetit!
Slow Cooker Mexican Chili
1.5 pounds lean ground turkey
3 cups canned diced tomatoes (*I used original rotel, substitue for less heat)
15 ounces canned black beans, drained and rinsed
15 ounces canned kidney beans, drained and rinsed
1 tsp kosher salt
1/2 tsp pepper
7 ounce can chipotle chile in adobo (*use half can for less heat)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprike
1 tsp worcestershire sauce
- Add all ingredients to slow cooker and stir to combine.
- Set slow cooker to low and cook for eight hours (or high for four hours)
- After set time, serve chili over baked potato or sweet potato, t0rtilla chips, rice, or on it's own.
Loaded Baked Sweet Potato
1 batch mexican chili
2 sweet potatoes (I buy the kind you can cook in the microwave)
Mexican cheese, shredded
Sour cream or plain greek yogurt
Cilantro, roughly chopped
Jalapeno pepper, seeded and diced
- Cook sweet potatoes according to package instructions. Top with chili, cheese, sour cream, avocado, cilantro, and jalapeno pepper.