Slow Cooker Recipe Book

I love to use my slow cooker because it saves me so much time and is so convenient to use.  Busy during the day and no time to cook?  No problem,  I just slip some ingredients into my slow cooker and flip the switch!  I don't think I could live without my slow cooker,  which I think is more important to me then even my microwave!  Slow cookers provide tasty meals with little clean up and are extremely cheap to operate and maintain. 

With fall here and Winter soon upon us now seems like the perfect time to pull out my Slow Cooker Cookbook.  This wonderful cookbook called "The 150 Best Slow Cooker Recipes Second Edition" features over 250 fabulous slow cooker recipes.  Inside the cookbook you will find everything from Soups to Appetizers and even Desserts!  Many of the pages feature beautiful images of food made from recipes found in the book. 

Fall time is a great time to enjoy a nice piping hot bowl of Chili with crackers.  This cookbook provides a very nice assortment of all different types of Chili recipes,  fifteen to be exact.  From simple Chili to more extraordinary Chili such as Butternut Chili.  Speaking of all this Chili is making my mouth water,  and I am sure as soon as you read this Chili recipe your mouth will be watering too!


Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson. Photographs by Colin Erricson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

RECIPE:     TWO BEAN TURKEY CHILI

*Medium to Large (31/2 to 6 quart) slow cooker

4 Cups   Cooked pinto beans

1 tbsp     Oil

2             Onions,  finely chopped

2             Stalks Celery,  thinly sliced

6             Cloves Garlic,  minced

1 tbsp     Ground Cumin

2 tbsp     Dried Oregano

1/2 tsp    Cracked Black Peppercorns

               Zest of 1 Lime

2 tbsp    Fine Cornmeal

1 Cup    Chicken or Turkey Broth

1             Can (28 oz/796 mL) Tomatoes with juice,  coarsely chopped

2 Lbs     Skinless Boneless Turkey Breast,  cut into 1/2 inch (1cm) cubes

2 Cups   Frozen Sliced Green Beans

1 tbsp     New Mexico or Ancho Chile Powder,  dissolved in 2 tbsp (30mL) Lime Juice

1             Green Bell Pepper,  diced

1             Red Bell Pepper,  diced

1             Can (41/2 oz/127 mL) diced mild Green Chile's

1             Jalepeno Pepper or Chipotle Pepper in Adobo Sauce,  Diced, optional

1.  In a skillet,  heat oil over medium heat.  Add onions and celery and cook,  stirring,  until celery is softened,  about 5 minutes.  Add garlic and cook,  stirring for one minute.  Add cumin,  oregano,  peppercorns,  and lime zest and cook, stirring for one minute.  Add cornmeal and toss to coat.  Add broth and cook,  stirring,  until mixture boils,  about one minute.  Add tomatoes with juice and return to a boil. 

2.   Transfer to slow cooker stonewear.  Stir in turkey,  pinto beans,  and green beans.  Cover and Cook on Low for 6 hours or on High for 3 hours,  until turkey is tender and mixture is bubbly.  Add Chile powder solution,  green and red bell peppers,  mild green Chile's,  and jalapeno pepper,  if using. Cover and cook on High for 30 minutes,  until bell peppers are tender. 

Tip:  If you would like to make it ahead of time Complete step one then cover and refrigerate for up to 2 days.  When your ready to cook,  continue with the recipe. 

BUY IT:  You can purchase this cookbook for $24.95. 

LEARN MORE:  To learn more about this cookbook visit  http://www.robertrose.ca.


*Disclaimer - I received the cookbook mentioned above,  free of charge,  for review purposes.  In no way did this alter my opinion of their products.  All of my opinions are one hundred percent honest and true.*