Despite the fact that this was not a good weekend for the NFL (sorry, Bears fans!!), this WAS a good weekend for kitchen experimentation! Since we are in the process of moving, we’re trying to eat up whatever random things are left in the kitchen…so this weekend, we whipped up some slow cooker turkey chili. We threw in some odds and ends and created some of the best chili I’ve ever had! It was so good, I wasn’t even able to take a picture of it because it was here and gone in a matter of minutes!
But I am going to try to remember how we made it, because it was just too good not to pass along…
TURKEY CINNAMON CHILI:
1 lb. ground turkey, cooked and drained
1 can red kidney beans
1 can black beans
1 can hot chili beans
1 large can stewed tomatoes
1 green bell pepper, chopped into bite-sized pieces
1 small onion, chopped into bite-sized pieces
Dash of garlic salt
Dash of cumin
2 heaping tablespoons of cinnamon
Salt and pepper to taste
Combine all the ingredients in your slow cooker and cook on low for 8 hours, or on high for 5 hours. Feel free to adjust the flavors to suit your tastes. We literally went through our spice rack and just threw stuff in…but don’t omit the cinnamon! I’m telling you, it tastes delicious!
We didn’t do it, but I think this chili would taste AMAZING with gingerbread. If you’re feeling adventurous and you try it out, please let me know how it goes!
Keep warm, readers! 🙂
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.