Winter is just around the corner! Time to dust off your slow cooker and make some warm meals without a lot of effort! Our slow cooker hasn't had a lot of time to collect dust, seeing as we just got it as a wedding gift a few months ago. Doug's mom brought three different crock pot cookbooks to Chicago. I am having fun looking up new recipes that I want to try and I'm definitely getting inspired to use our slow cooker in other ways than just making chili! In the meantime, I guess you'll just have to make this slow cooker chili :) Hah!
Slow Cooker Chili
(Inspired by AmyBites)
1 lb. Lean Ground Turkey
1 Large Onion, diced
1/2 C. Red or Green Bell Pepper, diced
1 Tbsp. Chili Powder
1 tsp. Sugar
1 tsp. Ground Cumin
1/4 tsp. Salt
2 Garlic Cloves, minced
1 (15 oz) Can Kidney Beans, drained
1 (14.5 oz) Can Diced Mexican-Style Stewed Tomatoes
6 oz. Tomato Paste
In a large skillet, cook the turkey over medium-high heat until browned and crumbled. Add onion, bell pepper, chili powder, sugar, cumin, salt and garlic; cook for 6 minutes or until onion is tender and fragrant. Place meat mixture in a slow cooker on low heat. Stir in the beans, tomatoes and tomato paste. Cover with the lid and cook for 3 to 4 hours. Spoon into bowls and serve immediately. Serve with a side of mini cornbread muffins, if desired!