Easy Crockpot Chili Recipe

It's March, and the weather still can't make up it's mind. One day we will have spring-like temps, sunshine, and happiness. The next day we'll be freezing out butts off trying to figure out how to brighten up a grey and gloomy mood. You know what makes me happy on those cold days? Easy winter recipes that warm you up, and we're not talking canned soups here. I'm talking hearty beef/turkey/chicken chili, and today I'm going to share my recipe with you.

Ingredients

2 Cans Dark Red Kidney Beans
2 Cans Light Red Kidney Beans
2 Cans Diced Tomatoes (I usually get one plain, and one seasoned and salsa style)
1 Can Corn
1lb Ground Turkey (you can also use ground beef or diced chicken breast)
1.5 Packets of Chili Seasoning
Other Various Spices to taste (I use salt, pepper, cumin, basil, garlic powder, and onion powder)
Other various veggies you want to sneak in for the kids (like peppers, onions, spinach, greenbeens, etc.)

Tools

Large Crockpot with a lid
Skillet
Cooking utensils

Directions

Turn your crockpot on low and mix all of the canned items and 1 full packet of Chili seasoning. Add your other chosen seasonings at the time as well. While that heats up, brown your turkey or beef with half a packet of chili seasoning. Once the meat is done add it in a stir well. If you started your chili in the morning, cook on low for 8 - 9 hours. If you started your chili around mid afternoon, cook on high for 4 - 5 hours. Stirring occasionally.


Easy right? Here's a tip though. Cook your chili the day before you want to eat it, this way the spices have time to settle in the meat and soak into the beans well. Hubs makes me do it this way now since he says our leftovers are way better than fresh out of the crock pot.

What's your go-to winter recipe?