As far as winters go, this one has been very mild! I would say the average temps have been in the 40s, and we’ve only had a couple spurts of snow that were all 1 inch or less. The largest total snow accumulation we’ve had was in October (a very early time for snow in our area).
We aren’t quite out of the woods for winter weather, but I’m hoping that spring is on its way sooner rather than later. Although most days have been on the warmer side, we have had our share of cold, windy days. And on those days, the best cure I know is a steaming bowl of chili.
There is always a debate on the contents of chili. Does it have beans, meat or both? I am on Team Chili Bean. It is the way my mom always made it. I remember smelling it simmering on the stove for hours, perfuming the whole house with its spicy aroma. And it was always served with cheese and sour cream, and crusty bread for dipping. The perfect way to warm up on the coldest of winter days.
For this version, I utilized one of my favorite kitchen gadgets-the Crockpot! With my long daily commute, I have really come to appreciate the convenience of having dinner done when I get home. I get to relax and unwind instead of worrying about getting dinner on the table. Just throw the ingredients in the pot in the morning, set it to low and let it cook all day. Or, if you prefer, you can certainly simmer this on the stove top for a couple hours instead of using a slowcooker.
Crockpot Classic Turkey Chili
makes 8 servings
- 1 lb ground turkey, browned on the stove top
- 1 large green pepper, chopped in a medium dice
- 1 large onion, chopped in a medium dice
- 2 cloves garlic, minced
- 2 cans light red kidney beans, drained and rinsed
- 2 14.5 oz cans diced tomatoes
- 2 14.5 oz cans tomato sauce
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne (or more to taste)
- Shredded cheddar cheese
- chopped green onions
- sour cream
- Add all ingredients through cayenne pepper to slow cooker. Mix to combine.
- Cook on low 6-8 hours.
- Serve with cheese, green onions and sour cream.