Next week’s menu is up already!
I couldn’t have planned this meal better if I tried. Yesterday as I was putting the ingredients in the crock pot, the news announced we’d be getting 3-6 inches of snow! Nothing is quite as wonderful as chili on a snowy day.
I do not eat much meat at all. I was a vegetarian for most of my life, and quite honestly, I am still not a huge meat fan. However, I have been trying to eat it 2-3 times a month while pregnant. I know there are plenty of women who are vegetarians through pregnancy, but for me, this is probably the best decision. While I do not eat any red meat at all, I do find myself eating ground turkey.
I digressed.
This recipe is delicious. I had 1/2 cup, and I was FULL.
Slow Cooker Turkey Chili {from allrecipes.com}
Ingredients:
- 1 tbs vegetable oil
- 1 lb ground turkey
- 2 cans low sodium tomato soup
- 2 cans kidney beans, drained
- 1 can black beans, drained
- 1/2 medium onion, chopped I used a green bell pepper instead.
- 2 tbs chili powder
- 1 tsp red pepper flakes
- 1/2 tbs garlic powder
- 1/2 tbs ground cumin
- 1 pinch ground black pepper
- 1 pinch ground allspice
- salt to taste
Directions:
- Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
- Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and bell pepper. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- Cover, and cook 8 hours on Low or 4 hours on High.
Grade: A-
Comments: This chili is very filling and incredibly delicious! It would be perfect with saltines or oyster crackers, but unfortunately we didn’t have any. Nathan had his as an open-faced sandwich. He put down a piece of wheat bread and topped it with chili, and he loved it that way. Definitely try this recipe especially on a cold evening!
