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.
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.
Bon Appetit!
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