Chili is one of my husband’s favorite meals I make and I like it too because it tastes good, is easy to make, and it makes a dollar go a long way. This particular recipe is great for us because we eat half of the pot right away and then freeze the other half for another day (we just had a leftover batch this week). And I know there are Texans out there that will read this and want to hunt me down and beat sense into me since “real chili doesn’t have beans,” but honestly, I love beans in my Chili! We like our chili to have a kick, but I’ve definitely made mild versions for friends who don’t do spicy. The way I control that is to use different varieties of canned diced tomatoes (mild, medium, etc.). This is a great recipe to enjoy on a “chili” winter day!
- 1 ¼ – 1 ½ lbs (Extra) Lean Ground Turkey
- 1 Green Pepper
- 1 large Onion
- 3 Cans Diced Tomatoes (I use the kind with chiles to add some heat)
- 2 Cans Kidney Beans (undrained is fine)
- 2 small cans Tomato Sauce
- 1 Tbs Chili Powder
- Garlic Powder, to taste
- Salt and Pepper, to taste
- Brown meat in a skillet over medium high heat.
- In the mean time, dice green pepper and onion and place in slow cooker.
- Drain liquid from (the leaner the meat, the less liquid there will be) and add to slow cooker.
- Add remaining ingredients to slow cooker and stir.
- Cook on low for at least 5 hours.
Optional: Top with Shredded Cheese, Light Sour Cream, and Scallions
Serve with tortilla chips
Makes about 6 servings.