Chili for a Chilly Day
For a party on Sunday, I made two Crock Pots-worth of my chili, meaning we had plenty of leftovers. Chili is one of those magic meals that is one of the easiest things in the world to make, tastes better the next day (and the next day), and is just so darn comforting.
If you're looking for something yummy, cheap and easy, look no further. I'm not a fan of spicy foods, so this version is quite mild. I also use ground turkey breast for the meat, but anything will do - or simply make a vegetarian version with a substitute or no meat at all!
I make mine with a six quart Crock Pot.
Stefanie's Turkey Chili
Cook Time: 4-6 hours on High Crock Pot setting
- One can garbanzo beans (chickpeas)
- One can black beans
- One can kidney beans
- One can whole kernel sweet corn
- 15 oz. can tomato sauce
- 28 oz. can diced tomatoes
- One package ground turkey breast (I use Jennie O or Butterball)
- One packet McCormick Mild Chili seasoning mix
- Brown the ground turkey in a non-stick skillet, breaking the meat up into crumbles with a spatula as it cooks.
- As the meat is cooking in the skillet, open up all of the canned ingredients and empty them into the Crock Pot - liquid and all! Add in the seasoning mix and stir everything to mix it together.
- Once the meat is cooked, add it to the Crock Pot and mix well.
- Set the Crock Pot to the 'High' setting and let cook for at least 4-6 hours, stirring frequently. My Crock Pot automatically switches to a 'Warm' setting once the cook time is completed. If yours doesn't automatically do that, just be sure to switch it to the 'Auto' or 'Warm' setting after the cook time.
I serve my chili with some sour cream and shredded cheese, but feel free to get creative with your toppings.
Shortly after the chili is done, I put the leftovers into individual Gladware containers for grab-and-go lunches and dinners for days after.
Again, feel free to deviate from the recipe by adding peppers, spices, and whatever else makes the chili your own.