TK Chili

Winter is in full force meaning the crockpots have been dusted off and one-pot meals are bubbling away. And tonight, that's just what's happening in the kitchen with a heartwarming pot of turkey chili. Turkey is all but a preference here, so please know that beef would work just as well.

Why cook chili now other than being prompted by the cold weather? For starters, chili is relatively healthy when you leave the sour cream and cheese behind (boring, I know, but I had to mention it). It's filling and only gets better with time... don't you agree? Some things just taste better the next day and I believe chili is one of those. And who doesn't love lunch taken care of ahead of time?

I take it easy on myself with chili seasoning and buy the ready-to-go chili mix from McCormick. It's a huge time saver and for those of my non-cooks, you don't have to try and follow along with my "a dash of that, or a dash of this" descriptions. Of course, I've made my own spice mixture, but save yourself what the 2019 grocery shelves already do for you.

Be sure to grab some sour cream, shredded cheese, cilantro, lime, and/or tortilla chips to top this killer chili off. Make sure to pace yourself on this one to avoid potential meat sweats.

XO//CATH​

-THE RECIPE-

2 lbs. ground turkey or beef

1 packet McCormick chili seasoning mix

1 onion, chopped

1 green pepper, chopped

1 jalapeño, diced

1 can (16 oz.) black beans

1 can corn

1 can whole peeled tomatoes

1 cup salsa, medium or hot

2 Tbsp. ketchup

salt & pepper, to taste

a few dashes of Worcestershire

In the removable bowl of a Crock-pot, sautée the onion, pepper, and jalapeño for about 8 mins on med-high heat on stovetop. Add the turkey or beef and cook through. Pour the full packet of seasoning into the bowl and combine.

Put the black beans, corn, ketchup, salsa, and other ingredients in the bowl once the turkey or beef has cooked through. When adding the whole tomatoes, break them up with your (washed) hands by squeezing them until full separation.

Transport the bowl from the stovetop to the Crock-pot and let simmer for about 2 hours on low heat.

Serve with a dollop of sour cream, shredded cheese, and cilantro to maximize all flavors. Get the Tupperware ready for the best leftovers (if any remains)!