Chili
This recipe has passed muster with my Texan husband and his family. My kids love this too. Easy, and with plenty of delicious leftovers for later!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 1 safe recipe.
Ingredients
- 2 28-oz cans crushed tomatoes
- 3 28-oz (or 6 14oz) cans beans (we use a mix of black, kidney, and pinto)
- 1-2 lbs ground turkey (or other ground meat)
- 1 onion, diced
- 4+ cloves garlic, minced/pressed
- 1 tsp basil
- 1 bay leaf
- goodly pinch kosher salt
- 1-2 TBS cocoa
- chili powder, cayenne, and cumin to taste
Method
Saute the onion & garlic in a pan. Add ground meat, and brown it. Add some of the spices to the meat to season it directly.
Meanwhile, drain & rinse the beans. Add to crock pot with the tomatoes and spices & cocoa.
When the meat is browned, add to the crock pot. Stir and adjust seasonings (leave it a little mild, as the flavors will intensify throughout the day).
Cook on low for 4-10 hours (longer simmering means more flavor). Serve with a big salad, and maybe some tortilla chips, avacado/guacamole, and black olives as chili toppings.