Slow-Cooked Chili
Ingredients
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2 pounds ground turkey
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½ teaspoon baking soda
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1 teaspoon salt
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2 tablespoons ground cumin
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1 tablespoon ground coriander
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1 tablespoon paprika
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1 tablespoon garlic powder
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Prepare the turkey
Combine the turkey, baking soda and salt in a medium bowl. Mix well and set aside.
2 pounds ground turkey
½ teaspoon baking soda
1 teaspoon salt
medium bowl
measuring spoons
wooden spoon
Start the chili base
Combine the cumin, coriander, paprika, garlic powder, oregano, chipotle powder, thyme and chips in a food processor. Pulse until roughly chopped.
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons chipotle powder
1 teaspoon dried thyme
½ cup tortilla chips
food processor
measuring cups
Add tomatoes and seasonings
Add the canned tomatoes and their juices, salt, sugar and pepper to the food processor.
1 can whole peeled tomatoes
2 teaspoons salt
2 teaspoons sugar
1 teaspoon black pepper
Blend the chili base
Pulse the chili base until it is blended but not completely smooth.
Cook the onions
Heat the oil in a saute pan over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until translucent, about 3 minutes.
1 teaspoon extra-virgin olive oil
1½ cups diced onion
saute pan
Add the garlic
Add the garlic and stir to combine. Cook until fragrant, about 30 seconds.
1 tablespoon crushed garlic
Brown the turkey
Add the turkey to the pan and cook, breaking up large chunks with a spoon, until browned, about 8 minutes.
ground turkey
Assemble the chili
Scrape the turkey mixture into a casserole dish. Add the chili base, pinto beans and liquid from the can, green chiles and water to the casserole dish. Stir to combine and cover.
covered casserole dish
chili base
1 can pinto beans
1 can diced green chilies
1¼ cups water
Slow cook the chili
Place the chili on the bottom shelf of the June Oven. Cook using the Slow Cook setting for 6 hours on low or 4 hours on high. June will notify you when the chili is ready.
June Oven
Cool slightly
Remove the chili from the June Oven and stir in the apple cider vinegar. Let the chili cool with the lid off for 10 minutes before serving.
1 tablespoon apple cider vinegar
Garnish and serve
Transfer to serving bowls. Garnish as desired.