Who can say no to chili? As the weather begins to get colder, chili is one of my favorite hearty dishes to prepare. It's a slow-cooker family favorite. I borrowed lots of inspiration from the recipe listed on Betty Crocker, and then put my own little spin on it. After coming home from a long day of work last night, I was beyond thrilled to whip up a batch of this chili with some Tortilla scoops (they're those adorable little cups). Yum!
WHAT YOU NEED:
- 2 lbs lean ground beef or ground turkey (I used turkey - you really can't tell the difference at the end).
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 can diced tomatoes (I used 1 can of Pomi tomato puree. I like my sauce base smooth).
- 1 can chili beans with the sauce, undrained.
- 1 can of tomato sauce
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 small pack of chicken or vegetable bouillon
- 2 tablespoons ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
1). In a 12 inch skillet, cook beef or turkey and chopped onion over medium heat for 8 to 10 minutes, stirring occasionally until beef or turkey is brown; drain (if you use turkey, you really won't have to drain much). Add garlic. Prep time takes about 20 minutes. I would do all this in the morning.
2). Then in your slow cooker, mix beef or turkey, onion and remaining ingredients. Cover and cook on low for 6-8 hours. You can leave the slow cooker on when you're out and about, then you will come home to a fabulous meal ready for you.
3). Sprinkle with shredded sharp cheddar and add a dollop of non-fat greek yoghurt. I love pairing this with my tortilla cups. My mom loves cornbread with it. Anything goes!