When the leaves start changing so do my taste buds! I begin craving crock pot meals and one of my favorites to kick off Fall is......... Chili with cornbread. I hope this recipe gets your crock pot going and your family enjoys it as much as mine does!
Crock Pot Chili
2 pounds ground turkey
1 chopped onion
6-8 cloves of garlic
1 tbsp. Olive oil
1 tsp. Cumin 1 tsp. Oregano
1 tsp. Pink Salt
1/4 tsp. Cayenne pepper 2 tsp. Pepper 2 tsp. Chili powder
1 4.5 oz. can of green chiles
1 15 oz. can of beans drained and rinsed
1 15 oz. can of kidney beans drained and rinsed
1 15 oz. can of chili beans drained and rinsed 1 8 oz. can of tomato sauce
1 15 oz can of diced tomatoes
1 6 oz. can of tomato paste
Cheddar Cheese (shredded)
Sour Cream or Greek Yogurt (Plain)
Pour Olive oil in a skillet and turn on medium heat. Add chopped onion and garlic to the skillet and let brown for a bit. Place the ground turkey in the large skillet. Add cumin, oregano, chili powder, salt, pepper, cayenne pepper, and brown over medium heat. Once browned, pour in crock pot. Add can of green chiles, tomato sauce, tomato paste, beans, and stewed tomatoes. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed. Let simmer for another hour.
2. Serve with scallions, cilantro, shredded cheddar cheese, and sour cream or plan greek yogurt (less fat.) Enjoy!
3. Side note: I made cornbread muffins to
compliment my chili. Feel free to add what you prefer to go with yours! Happy Fall y’all!