Slow-cooked Asian Turkey Chili

Leftovers Night.
It was leftover night in the household, so you can imagine that everyone bailed on noshing on the delicious Japanese food from the past 3 nights. A request for pasta with marinara filled this short order cooks roster, along with ciabatta rolls (maybe a preview for going to Italy next week). Though Hannah stayed true and ate cold soba noodles and another asian salad. I also bought her Crab Rangoon to have on her way home from the 40 minute drive after swimming tonight!

Andy and I enjoyed the Asian Chili again and I must say I think it tasted even better, having a few days of asian fusion in the refrigerator.  I'm fired up to find the miso paste for fish this weekend. Fleck, shoot me your recipe! I found a similar Sea Bass recipe at All Recipes.

This new meal game has certainly brought some spark back to life or maybe it's the 60 degree weather we had today. Or maybe it's because I dropped off a container of homemade chicken noodle soup to my neighbor who was finally struck down with stomach flu after housing a dozen people over the holidays.

Whatever it is, I think today defined what Happy Is.

The recipe from our leftovers tonight:
1 jar marinera
1 box of angel hair
...ha!

Slow-cooked Asian Turkey Chili
2 cups yellow onion, diced (I used 1 1/2 cups)
1 small red pepper, diced
1 lb. ground turkey, browned
2 Tbl. minced gingerroot (I cheat and use the fresh minced squeeze bottle from store)
3 cloves garlic, minced (again, store bought minced is so much easier)
1/4 cup dry sherry
1/4 cup hoisin sauce
2 Tbl. chili powder
1 Tbl. corn oil
2 Tbl. soy sauce
1 tsp sugar
2 cups canned whole tomatoes (I used the big can which may have been a little too saucy)
16 oz. can dark red kidney beans, undrained (14-15 oz is the actual can size)

1) Combine all ingredients in slow cooker
2) Cover. Cook on low 6 hours* or make up the night before and chill. Then it can cook longer (8 hrs)
3) Serve topped with chow-mein noodles or over cooked white rice.