Veggie or Turkey Chili

I recently bought a Hamilton Beach Crock Pot and I am in love! It's great during  the winter for stews and a huge time saver all year long. I make the chili when I have time and then freeze it so during the week I can just throw it in before I go to work.


The recipe below can be made with either ground turkey or imitation vegetarian meat.


2 tbs vegetable Oil
6 medium/small chili peppers
1 small red pepper, diced
1 small green pepper, diced
1 small onion, diced
1 jalapeno pepper (leave seeds in if you want a lot of spice)
3 cloves of garlic, minced 
3 scallions, sliced
1 1/2 lb of ground turkey or meat substitute 
1/4 cup tomato paste
1 1/2 cups tomato sauce 
1/2 cup chicken broth
1/2 tbs powdered onion
1 tsp powdered garlic
2 tbs chili powder
1 tbs paprika
1/2 tbs ground cumin
1 tsp cayenne pepper
Kosher salt and ground black pepper to taste
1 15 oz can of pinto beans (with liquid)
1 15 oz can of kidney beans (with liquid)
1 15 oz can of black beans (with liquid)
Cheddar cheese
Sour cream

First, I deseed all my chili's and dice them.

Than, dice your bell and jalapeno peppers, onion, scallions and garlic.

Heat the vegetable oil in a large pot and when it's warm add the vegetables and cook for about 8 minutes, until everything is well cooked. 

After your veggies have caramelized you can add your ground turkey or imitation meat. Be careful not to over stir it, you want the meat to stay a bit chunky. Cook until the ground turkey is no longer pink, about 5 minutes or until your imitation meat is cooked, which takes about the same time. I used imitation meat today and I got great results with Morning Star: Meal Starters.

Next, add the tomato paste and sauce and let it cook for about 4 minutes. Then, add the chicken broth, powdered onion, powdered garlic, chili powder, paprika, cumin, cayenne pepper, salt and pepper. Stir in the 3 different type of beans and stir.

Pour mixture into a slow cooker and set on high for 4 hours or low for 6 hours. If you don't have a slow cooker, you can let this simmer on the stove top, uncovered for an hour. 

Add cheddar cheese and sour cream to your liking and serve over Lime Rice with Cilantro and you can find the recipe here:Lime Rice with Cilantro


Today, I froze it into two medium containers for the week. It's super easy to take one out, put it in the slow cooker and come home to a warm meal! 

When you're ready to heat the Chili up, place the chili and cook it the same way, high for 4 hours or low for 6.