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So, chili purists won't consider this chili, but my sons and I love it. I usually make it in the slow cooker, but you can cook it in a large pot on the stove (just adjust the cooking time). I use ground turkey, but you could sub in your meat or meat substitute of choice, or just increase the beans or add more veggies like chopped zucchini or mushrooms for a vegetarian or vegan version. This recipe is flexible and tasty, especially on a chilly day, no pun intended. :) My sons prefer it with cornbread or rice, but you could serve it with anything from corn chips to bread, or just enjoy a bowl on its own!
12 or more servings | Cook time: 4-7 hours in slow cooker
Note: This needs a 6-quart slow cooker. If yours is smaller, decrease ingredients amounts accordingly, or use a large pot and cook on stove for 2-4 hours on low.
Cook 1-2 pounds ground turkey (or make the swap of your choice) in a preheated pan over medium heat in about 1 Tablespoon vegetable oil with either one fresh onion, chopped, or about 1-2 Tablespoons minced dried onion (or equivalent amount of onion powder).
Add meat to slow cooker with:
2-28oz cans diced (or crushed) tomatoes
2-15oz cans kidney beans, drained
1-28oz can baked beans (or 1-15oz can navy beans plus 1 Tablespoon each brown sugar and ketchup)
2-4 cups frozen corn
1/8-1/4 cup chili powder (depends on your taste and the heat level of your brand of chili powder)
1/2 teaspoon salt
1/4 teaspoon each dried oregano and black pepper
dash cayenne pepper
Stir and cook on high for 4 hours, or on low for 7 hours.