It’s officially Fall which means it’s time to start making batches of soups, stews, and chili to eat and freeze.  I’ve tried many different recipes but this one is my favorite. It’s nutritious, and delicious and could easily make a hearty vegetarian chili. If you’re looking for a spicy chili, this isn’t it. The spiciest of seasonings used is black pepper. Physically, I cannot handle much more than that. If you’re still with me, check out the ingredients below.

Ingredients

Bay Leaves                           2 leaves
Black Pepper                        2 tsp
Celery Salt*                           1 tsp
Cumin                                    3 tbsp
Paprika                                  3 tbsp
Pink Himalayan Salt            1 tsp
Thyme                                    1 tsp
Tumeric                                  1 tbsp
Corn Starch*                         2 tbsp
Brown Sugar*                       3 tbsp
Salted Butter                         ½ stick
Strained tomatoes                8 oz
Vegetable Broth*                  32 oz (x 2)
Bell Pepper (diced)              1 large
Carrot (diced)                        1 large
Frozen Corn                          2 cups
Red Onion                             ½ large
Kidney Beans                       1 cup (pre-cooked)
Navy Beans                          1 cup (pre-cooked)
Pinto Beans                          1 cup (pre-cooked)
Ground Turkey                     1 pound

Directions

Before I cooked the beans, I rinsed them in a bowl. Not sure if that’s a “thing” but I tend to rinse everything before I cook it.

Pour 2.5 cups of vegetable broth and 3 cups of water into the pressure cooker

Pour in 1 cup of each: kidney beans, pinto beans, and navy beans. The beans were cooked in the pressure cooker for 25 minutes. Each unit is different so if they are still firm after 25 minutes, add more time. They should be soft but not mushy when they are ready to be added to the chili. Note, I did not season the beans because I knew I would be going heavy on seasoning in the chili. I didn’t want to create conflicting tastes.

Add all the seasonings to your slow cooker.

Add brown sugar, corn starch, and butter. Turn the slow cooker on. Add strained tomatoes, followed by all vegetables and one pound of turkey.

Pour in the last 8oz of vegetable broth.

Cover and let cook for 6 hours on high.

The last time I made the recipe I let the seasonings, sugar, and butter marinate by themselves in the slow cooker for a couple hours before adding the rest of the ingredients. I don’t know if that made a difference when it came to infusing flavors. I wasn’t sure how tasty it would be if I didn’t add “spice” to it but it can be done. It’s always a good feeling when I make something that everyone enjoys. Give it a try and let me know what you think.

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