We love this in the slow cooker, since it gives the habanero time to impart its goodness to every spoonful, but you could also turn it into stove-top or baked chili. Any kind of ground meat, including game, would work well. The addition of bulgur wheat adds body and a pleasant, nutty flavor.
INGREDIENTS
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 2 medium onions, diced
- 2 green bell peppers, diced
- 2 cups sliced mushrooms
- 3 cloves garlic, crushed
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup frozen or canned corn, rinsed and drained
- 1/2 cup medium-sized bulgur wheat
- 1 (28-ounce) can diced tomatoes
- 1 cup chicken broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 1 teaspoon dried basil
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 habanero chile, stemmed and chopped
- salt and freshly ground pepper
DIRECTIONS
In a large skillet over medium-high heat, warm the oil, add the meat, and brown. In a slow cooker, combine meat with all other ingredients, and stir well. Cook on low heat for about 6 hours, and serve.
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