Central Maine 

FuelingtheTemple@gmail.com

Tel: 207-577-4608

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© 2019 by Kimbre Varney

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BBQ Chili

December 1, 2017

 

This delicious chili brings a whole new game to the table with the tangy BBQ flavor. This recipe is easy to make in the crockpot, on the stove, or it can be frozen for a future meal. This recipe can also be altered to be vegan friendly. 

 

Ingredients: 

1 white or yellow onion diced 

1 green pepper diced 

1 can diced tomatoes (drained) 

2 cans of black beans (drained and rinsed) 

2 cans of kidney beans (drained and rinsed) 

1 lb ground turkey browned 

2tbsp chili powder
1 tbsp cumin 

1/4 cup vegetable broth 

1 cup of corn 

3/4 cup of your favorite BBQ sauce (our favorite is G Hughes Maple Brown Sugar free BBQ sauce ) 

 

Directions: 

  1. Place the first 9 ingredients in the crockpot. Place on low for 7-8 hours or high for 3-4 hours.

  2. About an hour before serving, smash the beans and add in the corn and BBQ sauce. 

  3. Serve with warm cornbread and a fresh green salad! 

 

*To make ahead for the freezer-Place the first 9 ingredients in a ziplock bag and freeze flat. (You can also attach a small baggies with the corn to the larger bag so you don't accidentally use the corn for another recipe.) When ready to use, take the bag out of the freezer the night before or a few hours before placing in the crockpot. Cook as directed above. 

 

 

 

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