Crock Pot Turkey Chipotle Chili

Here topped with queso fresco, avocado, and sour cream

I made this chili for a fund raiser at my husband's job not knowing that it was a chili competition and it won 3rd place out of 27 entries.  My favorite thing about this chili is that it has more vegetables and beans than meat, but you'd never know I swear.  The ingredient list looks long but it's a lot of pantry stuff and cooks in the crock pot. 

Ingredients:

1 cup dry red kidney beans  (or substitute canned)

1 lb. ground turkey

1 can/bottle of beer

2 cans diced fire roasted tomatoes

Handful chopped cilantro

¾  cup small diced white mushroom

½  red bell pepper, small diced

½ onion, small diced

2 cloves garlic, finely diced

1 box frozen corn (or about a cup)

3-4 dashes Worcestershire sauce

1-2 chopped chipotles in adobo, plus 1 tsp of the sauce. Remove seeds for less heat.

Bay leaf

½ can tomato paste

1 Tbsp cider vinegar

Ground cumin

Ground coriander

Dried oregano

Garlic powder

Onion powder

Smoked or sweet paprika (not hot)

Cinnamon

Method:

Soak beans overnight covered in water.

Brown turkey with a little olive oil over med-high heat.  While it’s cooking, season it with ½ tsp each coriander, cumin, smoked paprika, garlic powder, onion powder, and ¼ tsp oregano.

Transfer turkey to crock-pot and add all of the other ingredients.  Add 2 tsp each cumin, coriander, and paprika, ½ tsp oregano and 1/2 tsp cinnamon.  Also add salt and pepper to taste.   Add a little water if needed so that ingredients are just covered.  Set crock pot for 8-10 hours on low and go to work/sleep! 

Add another ½ can of the tomato paste to thicken the sauce if needed.  Salt to taste.  Add cider vinegar.

Enjoy!