For me, Fall and Crock-Pots were just made for each other. The temperature gets colder and it starts to get darker earlier in the Fall. On chilly and dark fall nights, the last thing I want to do is spend a ton of time in the kitchen cooking and cleaning up. That’s where my Crock-Pot comes in. I prep my meals the night before, have them cook all day and come home to a delicious meal just waiting to be eaten.
This next recipe is for my turkey chili. While I make this meal all year long, it is perfect for the fall months because it is hearty and delicious. It’s perfect for cozy nights and football tailgates. Before I start sharing the ingredients and instructions, I just want to make a note that this chili isn’t very spicy. If you’re a fan of spice you’re welcomed to add more seasoning. If you’re not, then you should be just fine.
Here’s what you’ll need to make my turkey chili:
1 pound of ground turkey
1 can of black beans
1 can of corn
1 can of diced tomatoes
1 1/2 cups of tomato sauce
1 cup of chicken broth
1 onion diced into small pieces
1 red pepper diced
1/2 Tbs of Cumin
1/2 Tbs of Chili Powder
1/2 Tbs Paprika
1/2 Tbs Garlic powder
Salt to taste
Cook your turkey meat in skillet on high until it’s browned.
Dice your pepper and onions.
Add all of your ingredients into your Crock-Pot, including your cooked turkey.
Cook on low for 8 hours or on high for 4 hours.
Dish up some hearty turkey chili in a bowl and enjoy! I like to eat mine with a little sour cream and cheese.
Have you ever used a Crock-Pot? What’s your favorite recipe?
Thanks for reading!
XO- Samantha Leigh