We love to barbecue. We cook outside almost every evening in the summer. So when winter comes around, we're stuck cooking inside (because Ashton doesn't enjoy standing outside in the rainy darkness). We basically have two options: the stovetop, or the oven.
A few years ago, Brianne decided to get a slow cooker because she was sick of eating dried out meat from the oven. Ashton’s response: “Why did you buy that?! It’s just another appliance we’ll never use that’ll sit around in our kitchen and take up space.”
He didn’t even know what it was or how to use it. And when Bri just started throwing ingredients into it one morning, he started throwing his two cents in like he knew what he was talking about. “That can’t be it! That’ll never all cook in there. And you’re going to leave that in there ALL DAY?! That’ll burn!”
A few days later, Bri walked into the kitchen and Ash was standing over the counter grinning and throwing food into the slow cooker. “I’m cookin’ dinner!”
So now we use the slow cooker all the time. Chili is one of our favorite meals during the cold, winter months. It’s full of protein and fiber, which is perfect for after hard workouts. This recipe also makes a lot so we have tons of leftovers, and this meal makes an amazing leftover lunch.
- 1 lb. ground turkey
- 1 envelope taco seasoning
- 2 cloves garlic, chopped
- 1 yellow onion, diced
- 1 (10 oz.) can kidney beans
- 1 (10 oz.) can chili beans
- 1 (10 oz.) can black beans
- 1 (10 oz.) can pinto beans
- 1 (20 oz.) can diced or chopped tomatoes
- 5 oz. canned tomato sauce or paste
- 1/2 cup red wine
- salt & pepper to taste
- Cook turkey meat, garlic, onion, and taco seasoning in skillet, just until turkey is slightly browned and onions a bit soft and fragrant.
- Put beans, tomatoes, tomato sauce or paste, wine and salt a pepper into the slow cooker.
- Add turkey mixture.
- Stir and set to low if you want to cook it for 8 hours, high if you only want to cook it for 4 hours.
Makes 6 servings.
Alternatives: Use ground beef or chicken instead of turkey.