It’s winter season, as soon as I step outside I want to turn around and head back in, where it is still warm inside our house. Days like these are perfect for cooking a big pot of chili beans, don’t you think? It’s so easy to make. Just put the ingredients in the slow cooker and dinner’s ready before you know it. It uses naturally lean ground turkey as substitute for beef, plenty of kidney shape beans, onions, corn, and green bell peppers, and can be made in one big pot. I’ve dressed the original up a little with a bit more seasonings. It’s great over rice, or with tortillas, and tastes even better the next day when the flavors have had more time to blend. Enjoy!
Prep: 15 Min. Cook: 6 Hours Makes 6 – 8 Servings
3 pounds ground turkey or beef stew meat cut into 1-inch cubes2 tablespoons brown sugar
1 1/2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon paprika
1/2 chili powder
1 large onion chopped
2 cans diced tomatoes and green chiles, undrained
2 cans kidney beans
1 can whole kernel corn , drained
1. In large skillet, cook turkey over medium heat until no longer pink, drain. Transfer to a 5-st slow cooker. Stir in the remaining ingredients.
2. Cover and cook on low for 6 hours or until heated through.