Food Friday!

Yes, you read correctly! This recipe is for Moose Meat Chili. Obviously, you can
substitute the moose meat for any type of ground meat, be it turkey or beef or even bison.
Moose meat happened to be what I had in the fridge, so that’s what I used.
Plenty of veggies and beans also help make this hearty dish healthy, and they could
even be increased if you wanted to leave out the meat to make this chili vegetarian friendly.

Ingredients:

- 1 pound ground moose meat (or any other ground meat)

- 2 large cans organic reduced sodium chopped tomatoes (freshly chopped tomatoes could also be used)

- 1 cup beans (I used a 9 bean soup mixture which included lentils, kidney, pinto and black beans) 

- 1 cup organic salsa (choose from mild to hot depending on taste)

- 1/2 cup chopped celery

- 1/2 cup chopped yellow bell pepper

- 1/2 cup chopped orange bell pepper

- 2 cloves garlic (grated)

- chili powder

- onion powder

- oregano

- sea salt and pepper

Directions:

- in a frying pan, cook the ground meat.

- once the meat is cooked, place it into the slow cooker.

- add the bean mixture and salsa.

- add the cans of chopped tomatoes. Stir to combine the ingredients.

- add the chopped vegetables. Feel free to add any additional vegetables like onions or mushrooms.
- add the freshly grated garlic and spices (chili powder, onion powder, oregano, sea salt, pepper). I didn’t measure the spices, I just shook some on top).

- stir until evenly combined.

- turn the slow cooker on low and cook for approximately 12 hours. Stir occasionally.

(NOTE: I didn’t pre-soak the beans, I just allowed them to cook in the sauce. The cooking time of the chili would be reduced if you pre-soaked the beans overnight.)

The corn crispers are just a sprouted corn tortilla toasted under broil in the oven, and cut into slices. Would also be delicious if brushed with olive oil and dusted with chili powder! :)