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?

Shepherd's Pie

Comfort foods. Everyone has them and this just happens to be one of mine. My dad used to make this for me when I lived with him during high school. It's super easy and and modifiable to your own personal tastes, but here's how I make it now.

Ingredients:
1 lb Lean Ground Beef
1 can Corn (no salt added)
2 Pkg of Idaho Baby Reds Mashed Potatoes
2.5 cups of Shredded Hash-browns
1 - 1.5 Cups of Shredded Cheese
Non-Stick Cooking Spray
Casserole/Baking Dish

Serves: 6 at about 435 calories per serving

Scrumptious and Easy Corn Casserole

Every family holiday would not be complete with my Grandmommy's corn casserole. This past year we spent Thanksgiving here in Missouri with Philip's parents and we went to Georgia for Christmas with my family. Of course I had a to make Thanksgiving perfect, so I called Grandmommy and got her corn casserole recipe.

Ingredients:

1 can sweet corn
1 can cream-style corn
1 box Jiffy corn muffin mix
1 stick of butter
8oz sour cream
Non-Stick baking spray

Tools:

1 large mixing bowl
Spoon
Baking dish
Aluminum foil

Step 1: Preheat your oven to 400 degrees.

Step 2: Soften one stick of butter/margarine in your bowl. (I use the microwave because the cats will try to lick it if I leave it out.)

Step 3: Mix in the sour cream, drained sweet corn,  cream corn,  Jiffy mix, until well blended.

Step 4: Pour the mix into a greased baking dish and cover with aluminum foil.

Step 5: Bake for 45 mins - 1 hr or until the casserole center is firm.

Step 6: Remove the foil, and bake for an additional 5 mins to brown the top a smidge.


After Thanksgiving, Hubs has asked for this several times. For a while I was corn casseroled out! But, it's great is this dish lasts for a couple of days when I make it for every day meals.

Mini Apple Pie Pastries

I was browsing Pinterest and I came across this recipe from a guest blogger at Immaculate Baking Co.





I decided I could totally pull this off.