Fall has got to be the best time of the year for chili. The leaves are turning, the air is getting cooler, and nothing is better than a meal that comes together on its own. I came up with this recipe after tweaking some of my favorite chili recipes. It’s super easy – just empty all of the canned items into the slow-cooker and brown the meat. Combine everything and cook on low for 4-6 hours.
What makes this chili really stand out is the addition of two secret ingredients – raisins and cinnamon.
I promise, this is not going to taste anything remotely like an oatmeal raisin cookie! The raisins are a great addition for a subtle sweetness and they plump up over time cooking. A hint of cinnamon adds a hearty earthy flavor to the chili. So if you’re ready for a sweet, smoky twist on the old classic, try this one out and I guarantee you’ll be a fan!
- 1 lb. lean ground turkey (or beef)
- 1 cup frozen chopped onion (or 2 medium onions, chopped)
- 1 cup diced green pepper
- 1 (16oz) can of tomato sauce
- 1 (14oz) can Rotel Tomatoes, drained
- 1 (14oz) can black beans, drained
- 1 (14oz) can garbanzo beans, drained
- 1 (6oz) can tomato paste
- 1/4 cup raisins
- 2 Tbsp chili powder
- 2 Tbsp cumin
- 1 tsp cinnamon
- salt and pepper to taste
- green onion, sour cream, cheddar cheese for garnish
- Brown meat on medium high until cooked through.
- Add all ingredients to slow-cooker and stir well to combine. Allow to cook 4-6 hours on low.
- Garnish with green onion, sour cream, and/or cheddar cheese.