1 1/4 cups dried navy beans, soaked in water for 24 hours (TIP: If you don’t have time to soak beans for 24 hours, boil them for 1 hour, until al dente, then drain and set aside.)
1 cup tomato purée (passata)
1 1/2 tsp Italian seasoning
1/4 tsp each dried oregano, red pepper flakes and ground black pepper
3 cobs corn or 2 cups frozen and thawed corn kernels
1/4 cup thinly sliced fresh basil leaves
3 tbsp freshly grated Parmesan cheese, optional
In a large skillet on medium, heat oil. Add turkey and cook, stirring frequently, until beginning to brown, about 10 minutes. Add garlic and onion, stir and cook for 5 minutes, until softened.
Transfer mixture to a 4- to 6-qt slow cooker. Add potatoes, thyme, bell pepper, broth, beans, tomato purée, Italian seasoning, oregano, pepper flakes and black pepper; stir. Cover and cook on high for about 3 hours, until potatoes are tender.
Meanwhile, if using corn cobs, heat indoor grill or grill pan on medium and lightly char corn all over, about 10 minutes. When cool enough to handle, shave kernels from cob. Set aside. Just before serving, stir corn into stew and remove and discard thyme sprigs. Garnish with basil and cheese (if using).
To cut costs without skimping on flavor, we use cheap cuts of stew beef (chuck or round roasts will do) instead of the pricier ground beef normally used in chili. The slow-and-low heat of your slow cooker easily breaks down the tough cuts into tender, melt-in-your-mouth chunks of savory meat.
Every clean eater should have a tried-and-true chili recipe in his or her culinary arsenal. We’ve added chipotle peppers and tomatillos for a fresh take on the old family favorite. With just 15 minutes of advance prep, you can leave the kitchen for the afternoon and return to a delicious home-cooked meal. This chili can be made ahead and stored in a resealable container in the freezer for up to 1 month.