Good afternoon friends,
I made an amazing chili recipe last night that I’d like to share with you. It has so many complex favors coming together, definitely a different spin on the traditional chili. It went over well with almost everyone here! There is a little heat to it, but that could be toned down if you desire. Another great feature is that I whipped it up early in the morning and poured it in the crock pot and let it slow cook all day. It seems like the days are getting shorter and shorter and we are squeezing in more and more activities, so these crock pot recipes are a huge help to me and hopefully you too.
Hope you enjoy :)
Thai Chicken Chili
1 lb ground chicken (ground turkey could be used too)
2-3 cloves of fresh garlic, minced
1-2 TBL fresh ginger, peeled and minced or 1 TBL ground ginger
1 TBL cumin
1 TBL chili powder or chipotle powder
1/2 tsp red pepper flakes
1 cup chopped leeks (i had leeks on hand but any onion could work)
2 cups shredded carrots
1 red pepper, cut into chunks
2 poblano peppers, roasted, peeled and chopped
1/3 cup soy sauce
2 cups hot & spicy V8 juice
1 28 ox can of chopped tomatoes in their juice
1 15 ounce can of black beans
3 TBL peanut butter (I used our favorite Skippy Natural, but you could use anything, even crunchy would be good)
2 cups of cilantro, rinsed and chopped (for me this ingredient is non-negotiable and really makes a huge difference in taste :)
plain, fat-free greek yogurt
In a large pot, brown the ground chicken with the garlic and ginger. Drain if necessary.
Stir in the cumin, chili powder, and red pepper flakes. Next, add the remaining ingredients, except the the peanut butter, cilantro and yogurt) Mix and bring to a boil.
Pour into your crock pot and cook on low for a few hours. When ready to serve, stir the peanut butter and cilantro.
Spoon in to bowls and serve with a dollop of greek yogurt and a couple of sprigs on cilantro.
Recipe adapted from The Today Show http://www.today.com/