Break out the slow cooker, and you’ll have a new hit for cold weather, and FOOTBALL FOOD!

(makes 6-8 servings)

Ingredients

2-15.5 oz cans red kidney beans, low sodium, drained

1-15.5 oz can black beans, low sodium, drained

1-15.5 oz can cannellini beans, low sodium, drained (or other white beans, use any combination of 4 cans of beans to your preference)

2 tablespoons Canola oil

1 lb ground beef or ground turkey

Salt and pepper to taste

2 ribs celery, 1 medium onion, and 1 medium bell pepper, diced medium

Optional:  1 Fresno or other hot chili pepper, diced small

½ teaspoon cumin, or to taste

½ teaspoon chili powder, or to taste

1 pinch cinnamon

2-3 garlic cloves, sliced or minced

1-28 oz can whole tomatoes, pureed

1 tablespoon Worcestershire sauce

2-3 bay leaves

Sour cream, shredded cheddar cheese, and chopped green onions for garnish

Instructions

Place drained beans into a large slow cooker.

Heat Canola oil in a large sauté pan over medium-high heat.  Add ground beef or turkey and season with salt and pepper.  Cook, stirring occasionally, until no pink remains, about 5-7 minutes.  Transfer to slow cooker with drained beans. 

In the same pan, add diced celery, onion, bell pepper, and optional hot pepper.  Season with salt, pepper, cumin, chili powder, and cinnamon.  Cook, stirring occasionally, until softened, 5-7 minutes.

Add sliced or minced garlic and cook for 1 minute more.  Transfer to slow cooker with beans and ground beef or turkey.

Add pureed canned tomatoes and Worcestershire sauce to slow cooker and stir everything to combine.  Add bay leaves.

Cover, and cook on low for 5-6 hours or on high for 3-4 hours.

Ladle into bowls and garnish with sour cream, shredded cheddar cheese, and chopped green onions.