Fork U | The Triangle
Cooking

Fork U

Some people get excited when they buy new clothes. Some like new electronics, books, running shoes, etc. Don’t get me wrong; I enjoy getting all those things, but I really get excited about new kitchen supplies. That being said, I finally bought myself a slow cooker! Slow cookers are electronic pots that run at a relatively low temperature for an extended period of time. The beauty of a slow cooker is that it barely requires any work. Not to sound corny, but you can literally set it and forget it. 

I challenged a friend to tell me what should be the first thing I make with my new appliance. When he said chili, although I had never made it before, I was really excited about a new recipe.

 

Spicy Turkey Chili with diced tomatoes, roasted corn, black beans, onion, zucchini, a medley of spices, and fresh cilantro with vegetable and flaxseed tortilla chips

Servings: 4

Ingredients:

2 pounds ground turkey

12-ounce can diced tomatoes

1 zucchini

1 onion

8-ounces Trader Joe’s frozen roasted corn

½ cup tangerine lime soda

½ can black beans

2 teaspoons ground cumin

2 teaspoons chili powder

2 teaspoons minced onions

1 teaspoon paprika

1 teaspoon crushed red pepper flakes

½ teaspoon kosher sea salt

2 teaspoons brown sugar

Fresh cilantro

Cook the turkey on stovetop until the outside has browned.

Cut the zucchini twice lengthwise intersecting. Then cut the zucchini widthwise to make four relatively small pieces with each cut. Chop the onion into small pieces.

Add all the ingredients except the cilantro into the slow cooker. Mix thoroughly and cook for 6.5 hours on high. Top with freshly chopped cilantro, serve with vegetable flaxseed tortilla chips and enjoy!