
When I woke up this morning the temperature was in the single digits. As I stayed snuggled under the covers I thought about what we would have for dinner. I found the answer when I opened the Parade magazine in the newspaper. Food Network Chopped judge Maneet Chauhan’s Slow-cooker Bloody Mary Chili was in the “What America Eats Celebrity Kitchen” section. I made it this evening and it is delicious! I love the addition of fresh grated ginger in the recipe. The ginger gives it a bit of an Asian twist which may account for the slightly sweet taste of the chili. I added the entire small can (6 ounces) of tomato paste because I end up throwing out the rest of the can if I don’t use it all in a recipe. I also added 1/2 teaspoon of sea salt. Here’s the recipe for you to enjoy this winter:
Slow-Cooker Bloody Mary Chili
By MANEET CHAUHAN
- SERVES 6
- ACTIVE TIME 20 min.
- TOTAL TIME 4 hr. 20 min.
INGREDIENTS
- 1 Tbsp extra-virgin olive oil
- 1 red onion, finely chopped
- 1 red bell pepper, chopped
- 2 stalks celery, chopped
- 1½ lb ground turkey
- Kosher salt and freshly ground black pepper, to taste
- 2 Tbsp grated ginger
- 2 Tbsp tomato paste (I used the whole can)
- 2 cloves garlic, minced
- 1 (32-oz) bottle Bloody Mary mix (I used Mr. and Mrs. T’s Bold and Spicy)
- 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 and drained
- 1 cup chopped green onion, plus more for garnish
- 2 tbsp chopped cilantro, plus more for garnish
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt (if desired, this is my addition)
- Shredded cheddar cheese, for garnish
- Lime wedges, for garnish
DIRECTIONS
- Heat oil in a large skillet over medium-high. Add onion, bell pepper and celery; cook 4 minutes or until beginning to soften. Add turkey; cook 5 minutes, stirring with a spoon to crumble. Season lightly with salt and black pepper. Stir in ginger, tomato paste and garlic; cook 2 minutes or until fragrant.
- Transfer mixture to a slow cooker. Stir in Bloody Mary mix, beans, green onion, cilantro, paprika and cumin. Cover and cook on high 4 hours or until thickened. Adjust seasoning as needed. Serve garnished with cheese, additional green onion, cilantro and lime wedges.

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I will definitely print this recipe and give it a try. It sounds delicious,Becky. Thanks dear, Rosalee
Thank you Rosalee. Stay warm and safe in this winter weather!
I make a bloody mary pot roast and love it but what would be even better is this Bloody Mary Chili!! Fun, fun, fun, recipe!! Thanks for sharing with us at Fiesta Friday!
Mollie
I make a bloody mary pot roast and love it but what would be even better is this Bloody Mary Chili!! Fun, fun, fun, recipe!! Thanks for sharing with us at Fiesta Friday!
Mollie