We haven’t done a recipe here in a while! I think it’s time. It was super cold here a week or 2 ago. Of course, back to 70s by the time I get around to making turkey chili. Oh well. I know it’s still cold in a lot of other places so y’all can enjoy this hearty, warm meal!
Crockpot Turkey Chili
What to do:
Dig out your crock pot and spray with cooking spray.
Cook 1-1.5 lbs lean ground turkey in a large pan and dump into crock pot.**
Cook 1 chopped green pepper and half a chopped yellow onion in the pan until they start getting burny bits on them, then dump in with turkey.
Dump 2 cans (15oz) of fire roasted diced tomatoes in.
Add in 1 can black beans and 1 can red kidney beans, both rinsed.
Pour in 1 packet of chili seasoning on top and. I used McCormick’s Organic Mild Chili seasoning. It was ok.
Add whatever other spices you want. I put in some extra cumin and garlic because, yum.
Pour in 1/2ish cup water or broth until the chili is as thick or thin as you like it!
Now, cook on high for 4 hours. Or low for 6. When it’s time to eat, scoop into bowls and top with shredded cheese and a dollop of plain Greek yogurt to make it all creamy. Serve with crackers or cornbread.
Enjoy your turkey chili!
**Can also be make in a big pot/dutch oven if you want to be around to stir and watch it. We had to leave the house this night so the crock pot was the dinner saver!
It’s FALL y’all! Finally fall has hit here in Alabama. Over night too. It was in the mid 80’s and after a day of rain now we’re in the 60’s. So, of course, we’ve had soup twice in the last few days. I’ve been waiting for soup season to hit and I’m happy it’s here! Not just soup though…it’s CHILI season too! This quinoa chili recipe from a friend (Jessica at The Tangerine) that I first tried out 2 years ago and since then it has been a regular in our home. I can’t wait to make it now that the weather is cool again.
Here’s what you need:
1 cup dry quinoa
2 cups water or vegetable broth
Chili seasoning (You can use the packet or a homemade blend like this)
1 can diced tomato – undrained
1 green bell pepper – chopped
1 small jalapeño – diced
1 can red kidney beans – undrained
1 can black beans – drained & rinsed
1 tsp crushed red pepper (add more for more spice)
Cook the quinoa according to the directions on the package. While that was going I chopped my bell pepper.
Once it’s done transfer it to a large pot (unless you just cooked it in the pot like I didn’t do). Add your peppers, tomatoes, and chili seasoning.
Once the peppers are tender go ahead and add the beans. It was really dry so I added the broth here a little at a time until it was the consistency I thought it should be.
This chili is SO good. A really great vegetarian or Meatless Monday menu option. Please try it and let me and Jessica know what you think!