Slow Cooker Foul Chili

  • 1 tbs olive oil, plus more for pan
  • 2 # ground chicken or turkey
  • 1 onion, diced
  • 4 clove garlic, minced
  • 1/4 C chili powder
  • 2 tsp ground cumin
  • 1/4 tsp cinnamon
  • pinch of ground cloves
  • 1 cup chicken broth
  • 15 oz kidney beans
  • 15 oz cannellini beans
  • 28 oz. diced tomatoes
  • 6 sun dried tomatoes diced
  • 1 tbp minced chipotle in adobo
  • 2 tsp molasses
  • 2 tsp Worcestershire sauce
  • fresh ground pepper
  • 1 tsp seasoning salt
  • 1 cup mozzarella shredded cheese
  • 1 cup cheddar shredded cheese

This recipe was designed and named for using ground chicken, but if you can’t find ground chicken, we have used ground turkey, with no problem.

Brown the ground poultry in a pan and transfer to slow-cooker.

Reduce heat on pan, and add the onions and garlic, adding some more oil if necessary  After the onions and garlic have sweated, maybe 5 minutes.

Add the chili powder, cumin, cinnamon, cloves and stir constantly for 1 minute.  Pour the chicken broth into the pan and scrape and stir until well mixed, transfer to slow-cooker.

 

Add the pinto and cannellini beans to the slow-cooker, the diced tomatoes, sun-dried tomatoes, chipotle, molasses, Worcestershire sauce, 2 teaspoons salt and some black pepper. Cover and cook on the low setting for 6 hours.

Can be served with diced/sliced green onions, sour cream, etc.

 

 

http://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-chicken-chili-3361911