I will be honest, I have never made chili before. I love chili though. Well, when my daughter came to visit during one of her lunch breaks, she brought with her some homemade chili. I was surprised that she made her own, as with most full-time workers, one is always looking for quick and simple meals to have on hand. Once she acquired her own slow-cooker, she began using it for many meals that she could make in bulk and store for future individual sized meals. One of the many reasons I enjoy slow-cookers.
She shared her “easy” recipe with me, yet there were a few things she put in that I had no interest in, such as corn and jalapeño’s. So, as a few days passed, I checked what I had on hand to see if I would be able to make this without having to make a special trip out to the store. Plus, I had some turkey left over from a dinner I had made two nights prior.
I did sample her’s while she was here, so I do not know if mine turned out as good as hers or possibly better 🙂 I’m thinking better, but that is because … well, you know. I’m the mom 🙂 I do enjoy seeing my girls having the ability to cook rather well so I am sure hers tastes really well. I will be sure to add her recipe for others to try as well, and I promise, I will not be offended if you like hers better than mine. One thing is for sure, I do NOT feel guilty about using canned beans. It made the task so much easier!
Laura’s Gluten & Milk Free Turkey Chili
- Olive oil – to grease the inside of your slow-cooker
- 2 – 4 cups of cooked turkey cut into bite sized pieces
- 5 large tomatoes – cut into bite sized pieces
- 1 (15 oz) pinto beans – drained, rinsed and drained again
- 1 (15 oz) kidney beans – drained, rinsed and drained again
- 1 (15 oz) black beans – drained, rinsed and drained again
- 1 medium onion chopped small
- 2 Tbsp. chili powder
- 1 tsp red pepper flakes
- 1/2 Tbsp garlic powder
- 1/2 Tbsp turmeric (or cumin)
- 1 pinch of ground black pepper
- 1 pinch of allspice
- 1 Tbsp Chia Seeds
- 1 Tbsp Flax seeds
- Use the olive oil to coat your slow-cooking bowl
- Place in the slow-cooking bowl the bite-sized pre-cooked turkey, drained and rinsed beans, bite-sized tomatoes, and chopped onions. Mix together well.
- Mix all seasonings together in a small bowl, then season the turkey, beans and veggies.
- Mix all these ingredients together, making sure everything is coated well.
- Cover and cook for 5 hours on high, stirring 1-2 times during the cooking time.
Serve warm with gluten-free corn chips and or top with you milk alternative cheese. I am able to tolerate hard goat cheese that I enjoyed with my first bowl.
For some this will seem mild without the jalapeno’s yet for me I found that it had a slight kick to it.
Enjoy and be sure to share your feedback.
Laura – Gluten and Milk Free Lifestyle
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading & editing, Freelance contributor