My Favorite Chili Recipe - loaded with veggies!

Summer is fading into fall. With shorter days and crisp air, it means time for Crock Pot Chili! This is one of my favorite meals to throw together. It all started with a clipping from the Chicago Tribune for a "veggie chili recipe". My grandma tried it and loved it. My mom tried it and loved it. I tried it and loved it. It passed the 3-generation test!

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.