Friday, November 26, 2010

Slow Cooking Supper: Crockpot Chili

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Last week it got cold in Boston really quickly.  I was in charge of dinner on Wednesday for not just John and I, but my sister and her boyfriend as well.  I wanted to make a crockpot chili that was easy, quick, delicious, and didn't cost me a lot.  You know, the usual.  So, I looked around and probably read about 50 chili recipes.  None of them had the same ingredients, so how could I possibly choose?

As usual, I decided to make my own.  It came out pretty amazing (my sister and her boyfriend said so, it's not just me tooting my horn again)!  I used two different kinds of beans, which I think made it really interesting.  John was nice enough to buy a crusty French baguette which I served with it. 

Crockpot Chili
Serves: 4
1/2 poumd ground turkey
4 garlic cloves, minced
1/2 white onion
1 can of dark red kidney beans, drained
1 can of red beans, drained
1 can (14 ounces) of petite diced tomatoes, drained
1 cup of tomato sauce
1 cup of frozen corn
2 tablespoons of garlic powder
1 tablespoon of red pepper flakes
salt and pepper to taste

In a large skillet, cook the ground turkey until no longer pink.  Remove the turkey and place into the crockpot.  In the skillet, saute the garlic and onions until onions are translucent and add to the crockpot.  Add the beans tomatoes, tomato sauce, garlic powder, and pepper flakes to the crockpot.  Stir well and make sure it's thoroughly combined.  Cook on low for about 2 hours.  Thirty minutes prior to stirring, add in corn and adjust salt and pepper to taste.  Let cook for remaining thirty minutes.  Serve with grated sharp cheddar cheese and warm bread.

Until the next time my oven is on....

5 comments:

  1. Would like to try this recipe. Looks yummy!

    ReplyDelete

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