Fall is finally in the air! Time for apples, soup, pumpkin lattes, and chili.
I confess- I’ve never been a big crock-pot user. I’ve used mine to make the occasional meal or to keep a dish warm during a party. It still makes me a little uncomfortable leaving a warm device on when I’m not home, but I think I’m becoming a convert…
Because, WOW….it is awesome to come home to a warm meal just waiting for you.
This must have been what it was like for men in the 50s…
Spicy Crock-pot Chili 20 minutes + crock-pot cooking
1 medium onion, diced
2 peppers, diced
1 clove of garlic, minced
1 lb. ground chicken or turkey
1/2 c. Parmesan cheese
15 oz. diced tomatoes
15 oz. tomato sauce
1 Tbsp. chili powder
1/2 tsp. cinnamon
1 Tbsp. Sriracha (I added 2 Tbsp.)
Salt and pepper
Olive oil
- Optional: Heat 1 Tbsp. of olive oil in a large skillet. Saute the onions for 4-5 minutes. Remove from the pan. Then, add another Tbsp. of olive oil and saute the peppers for 4-5 minutes.
- In a large skillet, heat 1 Tbsp. of olive oil over medium heat. Brown the ground turkey.
- Add all ingredients to the crock-pot. Stir. Then, heat on low for 6-8 hours or high for 4 hours. Serve with shredded cheese and crushed tortilla chips.
[yumprint-recipe id=’98’]