Gluten Free Crockpot Chili
adapted from The Clean Eating Mama
2 tablespoons of olive oil
1 medium sweet onion, chopped
1 TBSP minced garlic
1 pound of lean, ground turkey or ground beef
1 red bell pepper, seeded and diced
2 medium jalapeños, diced.
1/4 cup chili powder
2 tablespoons cumin
salt and pepper to taste
3 TBSP tomato paste
1 large can whole tomatoes with juice, quartered
7 cups kidney/pinto beans soaked overnight, or 2-3 cans of kidney/pinto beans with liquid.
2-3 cups of water
Heat olive oil in large skillet with half of the onion, all of the garlic and half jalapeño. Cook until tender, about 5 minutes. Add meat, if using, and brown. Salt and pepper to taste. When meat is browned, add the remainder of onion, jalapeño and bell pepper. Stir and cook for another 5 minutes. Add the mixture to a crock pot/slow cooker.
Turn you crock pot to the highest heat. Add beans to crock pot and stir together. Then add 2 cups of water, spices, tomatoes, tomato paste and cilantro. Blend well and cover.
It will take 6-7 hours to fully cook, but I like to turn mine down to low after 6 hours and let it simmer overnight.
Serve with cornbread. Garnish with Cheese.