Page 51 - Oct 2022

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- W ic k o l y Ma d Ch w Co k
- Ingredient s
- 1 T. extra-virgin olive oil
- 1 red onion, peeled and finely chopped
- 1 cup chopped celery
- 1 cup chopped sweet bell peppers
- 1½ lb. ground turkey or lean ground beef
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves minced garlic
- 2 T. grated fresh ginger
- 2 T. tomato paste
- 4 cups Bloody Mary mix (try Charleston Mix
Bold & Spicy blend for an extra kick)
- 1 (15-oz.) can cannellini beans, rinsed and
drained
- 1 (15-oz.) can pinto beans, rinsed and
drained
- 1 (15-oz.) can black or garbanzo beans,
rinsed and drained
- 1½ cups low-sodium chicken broth
- 2 tsp. smoked paprika
- 1 tsp. ground cumin

- 2 T. chopped cilantro
- 1 cup chopped green onion, plus more, for
garnish
- Shredded sharp cheddar and sour cream ,
for garnish
-

Preparat ion

o Heat oil in a large skillet over med-high heat. Add onion, celery &
pepper; cook until they begin to soften, about 4 minutes. Add ground
turkey & cook, stirring occasionally, until turkey is golden but not cooked
through. Season with salt & pepper, then stir in garlic, ginger & tomato
paste; cook until fragrant, about 2 minutes. Transfer mixture to a slow
cooker.

o To the slow cooker, add Bloody Mary mix, beans, chicken broth,
paprika, cumin, cilantro, & green onion. Cook on HIGH for 4 hours, until
chili is thicker.

o Taste for seasoning; add salt & pepper to taste. Serve garnished
with more green onion & cheese

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