For every Superbowl, it has been a tradition of and mine to eat a bowl of chili. I usually make white chicken chili (which I realized I haven’t posted for you–don’t worry, that post will be coming soon). So, I decided to make the traditional red chili for you. Even though this recipe takes some time, it doesn’t take much effort since it is made in the crock pot, but I do promise the wait is worth it.
20 Ounces (1.25 Pounds) Ground Turkey (or ground chicken) – Optional
1/2 – 1 Medium Onion
5 Stalks Celery
2-3 Medium Sized Carrots
8 Ounces Mushrooms
15 Ounces Tomato Sauce
2 25 Ounce Jars of Tomato Puree
1 Cup Corn
1 Cup Edamame
1/2 Cup Red Wine (optional)
1 Can (16 Ounces) Kidney Beans
1 Can (16 Ounces) Black Beans
1 Can (16 Ounces) White Beans
Ancho Chili Powder, Cayenne Pepper, Smoked Paprika, Black Pepper, Onion Powder, and Garlic Salt to taste
Avocado, Shredded cheese, and Black Olives to garnish
Dice onion, celery, and carrots and add to skillet with EVOO coating the bottom, over medium heat
Season with black pepper, onion powder, and garlic salt
Stir occasionally and add mushrooms after 5 minutes
Add onion, celery, carrots, and mushrooms to crock pot set on low
Add tomato sauce, crushed tomatoes, and red wine to crock pot
Stir in 1 TBSP chili powder , black pepper, onion powder, and garlic salt
Add more EVOO to coat bottom and add turkey / chicken
Cook until just browned, then add to crock pot and cover
After 3 hours (stirring occasionally), add corn, edamame, and spices again (about 1 TSP each
Turn crock pot to low and cover
After 2 hours, drain beans and add
Add spices again (according to taste), cover, and cook on simmer for 2 more hours, stirring occasionally
When ready to serve, half avocado and olives
Ladle chili into bowl and garnish with avocado, olives, and / or cheese
- 20 Ounces (1.25 Pounds) Ground Turkey (or ground chicken) - Optional
- 1/2 - 1 Medium Onion
- 5 Stalks Celery
- 2-3 Medium Sized Carrots
- 8 Ounces Mushrooms
- 15 Ounces Tomato Sauce
- 2 25 Ounce Jars of Tomato Puree
- 1 Cup Corn
- 1 Cup Edamame
- 1/2 Cup Red Wine (optional)
- 1 Can (16 Ounces) Kidney Beans
- 1 Can (16 Ounces) Black Beans
- 1 Can (16 Ounces) White Beans
- Ancho Chili Powder, Cayenne Pepper, Smoked Paprika, Black Pepper, Onion Powder, and Garlic Salt to taste
- Avocado, Shredded cheese, and Black Olives to garnish
- Dice onion, celery, and carrots and add to skillet with EVOO coating the bottom, over medium heat
- Season with black pepper, onion powder, and garlic salt
- Stir occasionally and add mushrooms after 5 minutes
- Add onion, celery, carrots, and mushrooms to crock pot set on low
- Add tomato sauce, crushed tomatoes, and red wine to crock pot
- Stir in 1 TBSP chili powder , black pepper, onion powder, and garlic salt
- Add more EVOO to coat bottom and add turkey / chicken
- Cook until just browned, then add to crock pot and cover
- After 3 hours (stirring occasionally), add corn, edamame, and spices again (about 1 TSP each
- Turn crock pot to low and cover
- After 2 hours, drain beans and add
- Add spices again (according to taste), cover, and cook on simmer for 2 more hours, stirring occasionally
- When ready to serve, half avocado and olives
- Ladle chili into bowl and garnish with avocado, olives, and / or cheese
What is your favorite food to serve or eat for the Superbowl? Leave it in the comments below or email me at ashley@newsforchews.com!
Stay hungry and GO PATRIOTS!!
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