4hr Slow Cook Fall Chili

The leaves are changing and the workouts are slowly moving inside. There is something about fall in the Northeast that just makes me feel warm and fuzzy inside.  The crisp and clean air, the light jackets, the falling leaves, football... I just can't help but smile.  A ritual that my family shared when we were growing up was football Sunday and Chili.  My mother is an avid football fan and it definitely trickled down to us.  So, as you can imagine, a nice chili is the best way I can welcome the fall.  That being said, I am pretty useless in the kitchen.  I am incredibly lucky because I have a fiancée who I know loves me because she allows me to eat her delicious chili.  Below is the recipe straight from her:

Ingredients:

All of the diced veggies waiting to go in at the 3hr mark! Got to love those crisp veggies...

1 lbs extra lean hormone-free organic ground turkey breast

1 small can of organic tomato paste

1 large can organic fire roasted tomatoes

1 can of black beans with no salt added

1-2 tsp sea salt

1 tsp chili powder

1 tsp coarse ground pepper

1/2 tsp cayenne powder

1 onion

3 loose medium sized carrots

2 springs fresh cilantro

3 large garlic cloves

1 ear of corn

1 jalapeño

2-3 cups of red/yellow/orange/green bell peppers

The final product of deliciousness. I could eat this all day.

Directions:

Add the ground turkey to an all-clad deluxe slow cooker with cast-aluminum insert (7-Qt.) and mix with tomato paste, roasted tomatoes, black beans, sea salt, chili powder, ground pepper and cayenne pepper.  Feel free to add additional chili powder, black pepper and cayenne pepper to spice it up a little.  Set slow cooker to high and let it cook for 3 hours.  After the three hours of cooking, add the rest of the vegetables and mix together.  Cook for an additional hour.  We don't like really soft vegetables, especially because we'll eat this chili over the course of a few days.  If you like soft vegetables, add the veggies in a little earlier.

Enjoy!!

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