Last Sunday was a perfect day to be at the park. The weather was cool and the leaves were just starting to change. The kids rode their bikes and Mia and I walked around the lake. I love Fall. There is nothing better than spending an afternoon outside in the cool Fall air and then warming up with a warm bowl of chili for dinner. Crock Pot turkey chili is one of my favorite recipes to make when we have a busy day planned. I put all of the ingredients in my crock pot, turn it on and walk away for 5 hours. This is a super simple dinner that lets me spend more time outside with my family and less time in the kitchen. Turkey Chili 2 cups shredded turkey 1 celery stalk 2 cloves garlic 28 ounces whole tomatoes 15 ounces red beans, undrained 15 oz black beans, undrained 15 ounces white beans, undrained 6 ounces tomato paste 2.25 ounces black olives, sliced 1 tablespoon onion powder 1 tablespoon oregano 1 teaspoon salt 1 Tablespoon sugar 1 teaspoon garlic powder 1 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon red pepper flakes 1/8 teaspoon sage 1/8 teaspoon paprika 1 bay leaf 3 dashes hot sauce 3/4 cup buttermilk cheddar cheese, shredded Stir together all ingredients except buttermilk and cheese. Add to crock pot and cook on high for 5 1/2 hours. Stir in buttermilk and cook 30 minutes. Serve with cheese. I served this chili to my husbands parents. We all really liked it. It's not very spicy so it's super kid friendly. It's also a great way to use up leftover turkey or chicken. I love that it's loaded with vegetables and my kids still eat it. (Please don't tell them its healthy.) My suggestion for a great warm up meal on a cool Fall day - Turkey Chili.
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