Food & Drink

Slow-Cooker Bloody Mary Chili

Yield: 6 Servings

The spicy tomato blend can provide the base for much more than cocktails—just ask Nashville chef Maneet Chauan

By Kathleen Purvis

October/November 2018

Photo: Hélene Dujardin

Ingredients

- 1 tbsp. extra-virgin olive oil
- 1 red onion, peeled and finely chopped
- 1 cup chopped celery
- 1 cup chopped assorted sweet bell pepper
- 1½ lb. ground turkey
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves minced garlic
- 2 tbsp. grated fresh ginger
- 2 tbsp. tomato paste
- 4 cups Bloody Mary mix (Chauhan prefers Charleston Mix Bold & Spicy blend)
- 1 (15-oz.) can cannellini beans, rinsed and drained
- 1 (15-oz.) can pinto beans, rinsed and drained
- 1 (15-oz.) can black or garbanzo beans, rinsed
- 1½ cups low-sodium chicken broth
- 2 tsp. smoked paprika
- 1 tsp. ground cumin
- 2 tbsp. chopped cilantro
- 1 cup chopped green onion, plus more, for garnish
- Shredded cheddar, for garnish

Preparation

Heat oil in a large skillet over medium-high. Add onion, celery, and pepper and cook until they begin to soften, about 4 minutes. Add ground turkey and cook, stirring occasionally, until the turkey is golden (it doesn’t have to be completely cooked through at this point). Season with salt and pepper, then stir in garlic, ginger, and tomato paste and cook until fragrant, about 2 minutes. Transfer mixture to a slow cooker.

To the slow cooker, add the Bloody Mary mix, beans, chicken broth, paprika, cumin, cilantro, and green onion. Cook on high for 4 hours, until the chili has thickened.

Check for seasoning and season with salt and pepper to taste. Garnish with more green onion and cheese.

Recipe from Maneet Chauan of Chauhan Ale & Masala House in Nashville

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