Note: I am not one to follow a recipe exactly. So the recipe calls for 1 tsp of chili powder? I'll just eyeball it. 1 cup of corn? I'll eyeball it. My recipe may not be down to a science, but even if it turns out slightly different each time, it hasn't caused any "booing" from those eating it!
Please don't judge. I truly mean to take a picture of the ENTIRE pot of chili... then we all got hungry. So I said "Oh, I'll take it while it still looks pretty in my bowl!" Several bites later I realized I forgot. Better late than never, right?? :)
Ingredients:
2 - large green peppers, diced
2 - zucchinis, diced
1 - yellow squash, diced
1 - 15 oz can of corn (or equivalent of fresh corn, if in season)
2 - 28 oz cans of diced tomatoes (I like mine with green chilies)
1 1/2 cup shredded carrots (I buy mine pre-shredded, like shoestrings - SO much easier than making them yourself out of baby carrots!!)
1 - packet of chili seasoning (I prefer McCormick, reduced sodium)
2 tbl chili powder
2 tbl paprika
2 tsp cumin
2 tsp pepper
* Optional - 3 lbs ground turkey (I like to make meaty chili, but this recipe originally came to me as a veggie chili recipe... and I totally added ground turkey to help it 1) go farther 2) stick to your ribs 3) not cause the family to go running because I made a "veggie-only" dinner!
What? No beans?! you might be asking. Indeed, no beans. I strongly dislike the texture. But hey, if you're a fan, go ahead an add them!
Directions:
1) Brown ground turkey (if you choose to use it). Add McCormick seasoning to meat, add 1/2 water to seasoning and meat and stir. Let simmer to let the flavors blend.
2) Add ground turkey, tomatoes, corn, zucchini, carrots, chili powder, paprika, cumin, pepper and 1 cup of water to Crock Pot. Let simmer for 3-4 hours on low. *If you're in a pinch for dinner, you can do this on the stove top in a large pot, just crank the heat a little and stir occasionally. OR, I like to still use the Crock Pot so I don't need to "baby it", and put it on the high setting and check it about every hour, for 2-2.5 hours*
3) Serve with shredded cheddar cheese and oyster crackers. Corn muffins are an added bonus!
This recipe lasts the two of us for a good week (having it for dinner/lunch every other day). It's a very inexpensive meal that tastes great, fills you up, and has just enough kick to really make you feel like you ate something substantial.
