One of my favorite things to do is modifying a newly discovered recipe. This time of year is perfect for fall produce and new ideas. This recipe is one sent to me from Cookie and Kate, which is a phenomenal site for vegetarian recipes! For this recipe, I added/modified:
- ground turkey
- white kidney beans
- ground chipotle powder
- switched vegetable broth to chicken broth
1 yellow or red onion, chopped
2 peppers (any color will work, I used red and green)
1 tablespoon olive oil (you can get this at the Calico Bean:))
3 large sweet potatoes, cut and peeled (1⁄2-inch cubes)
5 garlic cloves (minced) or 2 heaping tsp of minced from a jar
1/4 teaspoon ground cinnamon (I used the organic, it's so much better)!
1 large can (28 ounces) diced tomatoes or canned tomatoes (leave the juice in)
1 can (15 ounces) black beans, drained
1 can (15 ounces) kidney beans, drained
Directions (Crock Pot or slow cooker):
- First, heat a frying pan and cook the onions until translucent. Add the onions to your crock pot. Next, I took the ground turkey and browned it. Add to the crockpot.
- Take all remaining ingredients and put in your crockpot. I cooked it on low for 8 hours. You can cook it on high for 4 hours and that would work great too!
Enjoy this amazing chili!