Turkey Chili in the Crockpot
It’s alive! I’ve been busy and unable to update as often as I’d want to, so what better time to resurrect something from the dead than on Halloween? Things look to be slowing down a little bit over the next few months, which is good timing because it’s the time of year where some of the best stuff gets made!
For example: Chili on Halloween.
When I was growing up, we always had chili on Halloween. It wasn’t done in the crock pot, but it was always ready to eat right before we went out trick-or-treating. Sometimes there was cornbread with it and sometimes it was just served with bread and butter, but it’s one of those traditions I’ve hung onto with my own family.
The only difference now is that we usually eat it after trick-or-treating, since it seems to get darker sooner than when I was a kid, and the doorbell is already ringing before my own kids are even dressed up.
This actually works out pretty well because it stays warm while we’re out, and by the time we get back with three tired kids I don’t have to do anything else. (And it fills them up before they can attack their bags of candy.)
Honestly, I don’t bother measuring when I make chilis or soups or stews. I know what my family does and doesn’t like and I tweak the recipes to suit us. I found this one online years ago, and it was originally meant for the stovetop. I tried it in the crockpot instead, playing with the amounts and ditching the ingredients or spices that aren’t popular with the smaller family members, but really, there’s not much you can do to mess up chili.
Turkey Chili in the Crockpot
1 lb ground turkey
1 onion, chopped
3 cups chicken broth
1 (28 oz) can of crushed tomatoes
1 (28 oz) can of red kidney beans, drained and rinsed
2 Tb minced garlic
2 Tb chili powder
1/2 tsp paprika
1 tsp dried oregano
1 tsp cumin
1 tsp salt
1 tsp black pepperBrown the turkey in a pan on the stove, drain, add the onions and cook until soft.
Place in the crockpot and dump everything else in with it, mix well. Cook on high for 4-6 hours or low for 8 hours.
Serve with sour cream, shredded cheese, chopped green onion, etc.
