Just like that, fall finally rolled right in here in central Alabama! It felt like summer far longer than I prefer around these parts, but just as if a switch was flipped, the heat disappeared and the cooler days arrived. I’m spending a lot of my time curled up under blankets, sipping on hot coffee. All day snuggle sessions with my foxy little boy while his big brother is in school have become the norm.
Meanwhile, Eric has been working hard and late most days so the evenings have been extra challenging. Seth comes home tired and cranky, we do homework, we have to run errands or get ready for Cub Scouts, both kids need baths, how is dinner ever to be prepared? Ah, but the crockpot comes to the rescue again!
I saw this unique spin on traditional crockpot chili roll through my feed a couple of weeks ago, and I knew we would have to try it! It was really easy to prepare: just a little vegetable chopping and some simple ingredient measuring, a little bit of skillet cooking, throw it all in the slow cooker and then go about the rest of your day! I’ll share a few pictures, but be warned! You’re going to wish a little that your screen had a scratch and sniff function. This chili smelled like autumn days in heaven (because of course there will be autumn in heaven, right?!) are sure to smell.
This recipe was so simple that Hawk helped me with nearly every step. He enjoys pulling a chair up to the the counter and working alongside me, and he’s pretty good at following the directions that I give him. The only problem I ever have letting him help me cook is that he wishes for more freedom with the knife! I’m not ready to hand the blade over to my four year old, but I let him hold the handle with me, and that will mostly satisfy his craving to chop things.
These are the ingredients that need to be prepared in the skillet before combining everything in the slow cooker:
❑ ground turkey
❑ minced garlic
❑ diced onion
❑ diced red pepper
❑ chili powder
❑ black pepper
You can prepare these ingredients and toss them into the slow cooker to await the skillet ingredients while the turkey is browning:
❑ canned diced tomatoes
❑ canned kidney beans (red and/or dark red- this would also be tasty with black beans!)
❑ diced jalapeno pepper
❑ diced sweet potato
❑ additional salt
Now you can add this + that!
The original recipe calls for only water, but she added an option to use chicken broth, which is what I did. I used this proportion:
❑ 1 1/2 cup water
❑ 1 1/2 cup chicken broth
My bowl is topped with:
❑ a spritz of lime juice
❑ sour cream
❑ shredded cheese
I’ll let you head to the Foodie Crush blog for the full recipe!
Eric’s first response when he saw foreign vegetables floating in his chili bowl:
“What have you done to my chili?!” <— Insert Neanderthal grunting here. But once he tried it, his tone changed and I’m pretty sure he was the first to head back to the pot for seconds!
As for my part, I took Heidi‘s suggestion to add a spritz of lime, because I have never tried that even though I always imagined it would be amazing. And it really was! It made a subtle, bright difference that really enhanced the overall flavor of the chili. I definitely recommend you add this recipe to your fall menu!
Recipe rating: ★★★★★