I am really lovin’ my crockpot these days. My sister (slash roommate) has one also, which is awesome. We may need to invest in a third (a cook and carry this time). This cold weather makes me daydream of a hot slow cooker full of rich goodness while I’m at work. This last weekend I made my 2nd or 3rd crock of chili since we moved up here. We apparently can’t get enough. I even bought enough stuff for a couple batches last time I was at the store. I like my chili SPICY HOT, then I like to cool it down with sour cream and sprinkling of cheddar. This is great for getting ready the night before, keeping in fridge overnight, and popping on the crock on low before you leave for work. We like to make a pot and eat off of it for a few days. It’s wonderful for bringing to work, especially with as cold as it’s been!
Turkey Chili – Slow cooker
- 1 lb ground turkey, browned, grease drained
- 1 can ea. red kidney beans, black beans, pinto beans, drained and rinsed
- 1 lg. can peeled diced tomatoes (or you can use fresh, up to you, I was out of fresh from my CSA, so I used canned this time, sometimes I just cut and seed 4-6 romas and throw in, skin and all), do not drain, you want the juices
- 1 small onion, diced
- 1 jalapeno, sliced (or a few pickled slices)
- 3 cloves garlic, minced
- 1 T. ground cumin
- 1 T. chili powder
- 1 t. cayenne pepper
- 1 t. paprika
- salt and pepper to taste
Combine all ingredients in slow cooker (at least 4 quart cooker), add 1 1/2 cups water. Adjust spices, per your taste. We like ours spicy! Cook on low for 8 hours or high for 4-5 hours. Serve garnished with sour cream and shredded cheese if desired.
adventures with csa 