Here is one of the fantastic recipes that I cooked while Chad was away on his business trip. It’s quite simple and I had plenty of left-overs for the entire week!
I bought organic ground chicken meat from the supermarket because they don’t sell organic turkey – the chicken tasted very good – but you can use either one.
1 package ground organic chicken meat
2 cans chili beans or any bean of your choice. I like Pinto, kidney, and black beans.
1 yellow onion, sliced
1 can whole, organic tomatoes
½ cup finely chopped fresh cilantro
2 stalks celery, diced
1½ cups organic vegetable broth
salt to taste
garlic powder to taste
Start by draining the beans and washing them well in a colander. Then pour the beans into a pan on the stove – cover with water and put a lid on it. Turn up the heat and bring the water to a boil. Turn the heat off when the water starts boiling, leaving the pot covered as to keep the heat inside. Let the beans sit for an hour before draining them and rinsing with water. The reason for doing this is to allow the beans to split open to release their gases – the more gas they release, the less you will! This is to make the beans more digestible by everyone who eats them! Set them aside until you are ready to pour them into the crock pot.
Slice the onion and place it at the bottom of the crock pot – then pour the beans into the crock pot followed by the celery.
Take out each whole tomato and cut them into quarters – reserve the juice from the tomatoes so you can pour it into the pot as well. Put the tomatoes into the crock pot followed by about half the tomato juice from the can.
Start breaking off pieces of the chicken meat and put them into the pot – they will break up with the heat from the pot. Lastly pour in the vegetable broth and sprinkle the cilantro over the top.
Turn the crock pot on high and cook for 2-3 hours. I know you’re not usually supposed to remove the lid of the pot while it’s cooking but I like to stir the chili every now and then to move things around.
Serve with brown rice or quinoa – or eat plain. This also goes well with corn tortilla chips, which are gluten free! I’m serving mine with corn taco shells – YUM!