Nothing tastes better than a warm bowl of succulent meats and savory vegetables marinated for hours in a tomato broth. Chili was our go-to dish for the debut of our new kitchen back in October. While this gathering was months ago, it is still a bit brisk outside which warrants sharing this big bowl of meaty goodness.
I tripled the portions to accommodate the number of dinner guests, and like appetizers at a Wagner wedding, the chili expired in a matter of seconds. The crowd went wild. After dousing me with a whole cooler of Gatorade, they hoisted me up on their shoulders chanting “Evie! Evie! Evie!”
The chili was that ah-mazing.
Southwestern Slow Cooker Chili
- 1 1/4 pounds lean ground turkey and hot Italian turkey sausage
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 (1.25-oz.) envelope chili seasoning mix
- 1 1/2 cups frozen corn kernels
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (28-oz.) can crushed tomatoes
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (8-oz.) can tomato sauce
- 3/4 teaspoon salt
- Toppings: chopped cilantro, Greek yogurt and shredded cheese
Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.
Wear rain gear in the case that your taste testers douse you in a cooler of Gatorade.