It’s officially fall here in Baltimore. The air is crisp, the leaves are turning, and our crock pot has made its first appearance. This chili is super easy, and comes out well every time. It’s a basic recipe, so feel free to add, subtract, or amend to make it your own!
Smoky Turkey Crockpot Chili (adapted from the Basic Chili recipe in Make It Fast, Cook It Slow)
1 lb. turkey
1 onion, diced
8 garlic cloves, minced
2 jalapeño peppers
1 29 oz. can diced tomatoes
1 15 oz. can tomato sauce
4 15 oz. cans beans, strained and rinsed (I use black, kidney, dark kidney and navy)
3 tbsp. chili powder
1 tsp. salt
1 tsp. black pepper
2 tsp. ground cumin
1. Brown turkey.
2. Place turkey, onion, garlic, tomatoes, tomato sauce, beans & spices in a 4 qt. crockpot. Stir to combine. (Note: It’ll be pretty full, so be careful!)
3. Place jalapeño peppers on top of mixture.
4. Cover and heat on low 6-8 hours or high 4-6 hours.
Suggestions: I prep the turkey, beans, onion and garlic the night before – making it easy to plop it all in the crockpot before I leave for work. Since we’re not eating the moment we get home, I switch the setting to warm until it’s dinner time, stirring occasionally. Another suggestion? A glass of red wine pairs really well with this dish 😉
What’s your favorite fall dinner?