Ginny's All-American Chili Chowder
This slow cooker recipe combines favorite Tex Mex chili ingredients with New England baked beans and corn. The result is a hearty family-style chili or if you prefer, chowder. If you like, use ground beef instead of ground turkey.
Ingredients
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2 tablespoons olive oil
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3 medium-size onions, diced
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2 pounds lean ground turkey
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2 cans (28 ounces each) diced tomatoes
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2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
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1 can (28 ounces) baked beans
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1 can (8 ounces) tomato sauce
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4 cups frozen corn, thawed
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1/4 cup chili powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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Tortilla chips, optional
Directions
1.
Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.
2.
Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.
Nutrition information
Calories 394, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 61 mg, Sodium 825 mg, Carbohydrate 53 g, Fiber 12 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Texas Beef Chili with Poblanos & Beer
This chili has a pleasant kick. It thickens as it sits overnight, and the flavors round out and deepen. We like it best with chipotle and New Mexico chile powders, but ancho, another pure chile powder, is a good substitute for New Mexico. Both ancho and chipotle powders are available from McCormick in your grocery store.
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