I like my recipes simple and easy. Truly, what’s easier (and more yummy) than Crock-Pot chili? I do appreciate the complex combinations of spices you can find in certain foods like Indian food for example. But I get a little nervous when I start mixing spices. So in an effort to branch out of my comfort zone, I stick to a traditional blend of spices, in this case: the pepper family. Then add in an out-of-the-box spice to give it a fresh, new flavor [Que: coriander].
Coriander is definitely my favorite spice right now. I went through a cumin phase, a basil phase, a bay leaf phase… I love getting acquainted with these different spices. Coriander is actually the seed of the cilantro plant just like cumin is the seed of the parsley plant. Coriander has a mild, earthy flavor with a bit of a citrus taste. To me this balances out the heaviness of meat and beans in chili.
Tip: The recipe below makes a huge batch but here’s the thing, you’re going to love how easy it is to make these delicious 5-Minute Cheesy Chili Burritos so you’ll want plenty of leftovers! Also, this chili freezes well for quick dinners or freeze individual sized servings for lunches. Try freezing in a freezer-safe glass container like this one for easy reheating.
Crock-Pot Coriander Chili
- 2 lb ground turkey or beef or 1lb of each
- 28 oz petitie diced tomatoes
- 28 oz dark red kidney beans
- 28 oz chili beans
- 1 onion diced
- 1 tsp chili powder
- ½ tsp coriander
- ¼ tsp paprika
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp white vinegar
- Shredded cheddar cheese
- Brown turkey and/or beef in a large pan with diced onions over medium heat. Transfer to crockpot set to low.
- Add tomatoes, spices and vinegar. Let cook on low for at least 2 hours or on high for 1 hour. Stir occasionally.
- Serve topped with shredded cheddar cheese and or/ diced raw onions.