Weekend Recap & Crock-pot Chili

crockpotchili

This weekend was restful, which is just what I needed. I ended up coming home from work early on Friday because I still wasn’t feeling well. After spending most of Friday and Saturday in bed, I’m finally feeling a lot better. Fortunately, I did manage to get out of the house a few times and was able to get in a shoulder workout, spend some time reading with the hubby at Starbucks, and meet a good friend for lunch. Now I’m rested and ready to take on the week.

One of the things I’ve been loving lately is that we’ve been having some intermittent cold weather days. And by cold weather days, I mean waking up to 40 degree weather, only to leave work at the end of the day and find that the temperature has crept up to 80 degrees. Oh well, I’ll take what I can get.

One of my favorite foods to make when the temperature drops is chili. We made a big pot on New Year’s day and have been slowly savoring every bowl. I’ve tried many chili recipes and have found that most people have a go to recipe tucked away in their recipe box. If you are one of those people, I urge you to take a chance and give this recipe a try. By using the crock-pot, this recipe comes together with ease. The seasonings are a perfect blend and yield a savory and hearty bite.

Printable Recipe

Crock-pot Chili

  • 1 lb of organic ground turkey, chicken, or beef*
  • 1 medium yellow onion, diced
  • 3-4 stalks of celery, diced
  • 1 small green bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 large can of tomato puree (28 oz), or 2 small cans (10.75 oz)
  • 1 can kidney beans with liquid (15 oz)
  • 1 can kidney beans, drained (15 0z)
  • 1 can cannellini beans with liquid (15 oz)
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon dried parsley
  • 1 teaspoon salt
  • 3/4 teaspoon of dried basil
  • 3/4 teaspoon of dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon of tabasco sauce

* Substitution -  If you are vegetarian, replace the ground meat with 2 more cans of drained beans.

Directions:

  1. Brown the meat in a skillet over medium heat and cook until lightly browned. Drain the grease.
  2. Spray the crock-pot with cooking spray to prevent sticking.
  3. Place all of the ingredients into the crock-pot. Cover and cook for 8 hours on low.

Happy Monday!

Lori

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4 comments

  1. Your pictures are so gorgeous, Lori. I could go for a bowl of chili right now…

    1. Thanks Sarah!! That made me smile. :)

  2. Glad you are feeling better. The chili sounds delicious, but just make sure you leave the bottle of Tabasco on the table for those of us who like it a little more spicy. The weather here has been in the upper 30′s to upper 50′s, so I made a big pot of beef stew, and the chili will be the next occupant of my crock pot. Nothing better in cold weather.

    1. Jim! Oh how I miss you friend. Mmm…beef stew sounds delicious! Let me know how the chili turns out. :)

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