Slow Cooker Firecracker Chili

Adapted from WeightWatchers Momentum Cookbook

You can make this chili as hot or mild as you like by adjusting the ingredients. --PKS

1 tablespoon olive oil
1 pound ground turkey breast, or 1 pound lean ground pork
2 onions, finely chopped
2 tablespoons chili powder
1 tablespoon ground coriander
1/4 to 1/2 teaspoon red pepper flakes (optional add-in when using ground turkey or pork)
3 (14 1/2-ounce) cans diced tomatoes with green chilies (you can use just regular canned diced tomatoes and add a small can of diced mild jalapeno chilies)
2 (15 1/2-ounce) cans red kidney beans, rinsed and drained
1/2 cup lightly packed fresh cilantro
1 bunch scallions
1 cucumber, peeled, seeded, and diced
6 tablespoons sour cream

Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage links and cook, stirring, until brown, about 5 minutes. Transfer the sausage to a 4-quart, or larger, slow cooker. If using ground turkey or pork, save oil for sauteing onions.

Add onions to the skillet and cook, stirring, until softened, about 5 minutes. Stir in the chili powder and coriander (and chili flakes, if using) and cook until fragrant, about 30 seconds.

Transfer onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4-6 hours on high or 8-10 hours on low.

Ladle the chili evenly into 6 bowls and sprinkle with the cilantro. Top each serving of chili with a tablespoon-size dollop of sour cream and some chopped cucumber and scallion.

Serves 6