Winter has been overstaying its welcome. And I’m tired of it. With a string of day upon day of gray and rainy, I have had it. I wanted a piping hot bowl of comfort.
But not if I have to work for it. Cause you know… I’m lazy.
And somewhere in the midst of that lazy gray mood, we invited some friends over for dinner. Aw man, that means I have to cook something.
Sounds like work to me. Cause you know… I’m lazy.
So I turned to my old buddy, Mr. Crockpot, for help. Actually, I let him to do most of the work.
I opened some cans, cooked a little ground turkey, stirred it up, and 10 minutes later I was curled up on the sofa with Raven watching NCIS reruns.
About half an hour before guests were due to arrive, I peeled myself off of the couch and made cornbread. And voila! We had the perfect dinner for a damp winter day. Thank you, Mr. Crockpot.
That chocolate swirl? Oh, it’s just Scharfenberger 70% dark chocolate. Holy yum, Batman!
Now… let’s make some chili!
Gather your ingredients (2 cans each of black beans and kidney beans, 1 can corn, 1 large can of diced tomatoes, 1 large onion, 1 pound of ground turkey).
Dice the onion and brown the ground turkey.
Drain the beans and corn. Put everything into the crockpot.
Beware of the wild animals you may attract at the sound of the can opener.
Add a teaspoon of chili powder. I generally go light on spicy stuff so the kids can eat it, but I do add a little chili powder for flavor. It’s good without too though.
If you love spicy food, feel free to kick it up as many notches as you want with chili powder, cayenne, or adding jalapeños or green chiles.
Mix it all up and put a lid on it.
Set it and forget it (wait, is that trademarked?).
At any rate, set the slow cooker to low and leave it alone for at least 6 hours and up to 10. I generally shoot for 7-8 hours.
Southwest style turkey chili
(adapted from SparkRecipes)
I have to thank my friend Kristi for sharing this recipe with me. She made it substituting the turkey with crumbled tofu and mushrooms and it was delicious!
As far as chili goes, this one tastes lighter and fresher (yes, even with canned beans and corn) than most traditional chilis, and has become a favorite in our house.
This is a great recipe for chilly, rainy days. It is good for large gatherings of hungry people. And it is a fantastic excuse to make cornbread.
2 (12 ounce) cans black beans
2 (12 ounce) cans kidney (or chili) beans
1 (28 ounce) can diced tomatoes
1 (12 ounce) can corn
1 large onion, diced
Optional: 1 green pepper, diced
1 pound-ish ground turkey, browned and drained
1 teaspoon chili powder (optional)
- Brown the turkey in a skillet and drain most of the fat/juice from it before adding it to the crockpot.
- Drain the beans and corn before adding to the crockpot.
- Dice onion (and pepper if using) and add to crockpot.
- Add chili powder and give it a good stir.
- Set crockpot to low and cook for 6-8 hours.
- Serve with cheese, sour cream, chopped cilantro, avocado, cornbread or whatever you like with your chili.
Ideas for using the leftovers
- Burritos: Mix in a little rice and put it in a tortilla. Add cheese and other accouterments as desired.
- Nachos: Drain off as much liquid as you can. Scatter tortilla chips on a foil lined baking sheet, cover with the drained chili and cheese. Serve with sour cream, salsa, guac, and beer.
- Freeze it in small portions for those days you don’t want to cook.
- Share it with a neighbor.