-about a pound of ground turkey (i also added in a piece of italian sausage and a piece of left over chicken)
–beans! in this case i used black, white, and pink beans. you can use a large can of mixed beans but i like to used dry beans and cook them myself
-a large can of diced tomatoes
-a small can of tomato sauce
-two cloves of garlic
-a packet of mccormic chili seasoning
-salt & pepper to taste
-extra spices of your choice (i added more chili powder, cumin, jamaican curry powder, and a teaspoon of curry paste for heat)
***if using dried beans, make sure to soak over night, or for at least eight hours***
brown your ground turkey along with your onion, diced, and your garlic, minced. try and cook this most of the way before adding to your crock pot. while your meat is browning, if you used dried beans, add the soaked beans to a large pot of water and bring to a boil. turn the water down to a simmer and cook for 20-30 minutes (they will finish cooking in the chili). when it is finished browning, add the meat into your crock pot with the seasoning packet, canned tomatoes, and spiced of your choices. when your beans are done cooking, drain and add those to the crock pot as well. once everything is added to the crockpot, select your heat and let it cook for a few hours. usually i will keep my crockpot on medium and cook it for 4 to 6 hours.
because chili isn’t complete with out cornbread, i decided to try a recipe from my new roots, black quinoa corn muffins! the recipe is as followed:
1 cup organic corn meal
¼ cup organic corn flour
1 cup cooked black quinoa (any color will work)
1 Tbsp. baking powder
1/2 tsp. baking soda
3/4 tsp. sea salt
1 cup almond milk (or any milk)
2 eggs OR 3 Tbsp. chia seeds + 9 Tbsp. water
1/4 cup high oleic sunflower oil (or oil of your choice)
1 Tbsp. honey
1/2 cup cilantro leaves, chopped
1 chili, minced or ½ tsp. ground chipotle (optional)
1. Preheat oven to 400F (200C). Put 8 muffin liners in a cupcake pan.
1A. Mix chia seeds and water in a small bowl and set aside. Check the chia gel to make sure it is thick a gloppy (it should take 15 minutes or so to obtain the right consistency).
2. In a large bowl, sift dry ingredients together. Add the cooked quinoa.
3. In a separate bowl, whisk wet ingredients together, including the eggs OR chia gel.
4. Add the wet to the dry and combine in as few strokes as possible. Fold in the cilantro and minced chili.
5. Spoon batter in to muffins cups and bake until the edges are golden brown and they pass the toothpick test (approx. 25 minutes).