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Last weekend we experienced autumn weather for the first time this year. The cool air has been creeping in the past few weeks, but we finally had consistently cool temperatures. The windows were open and the crisp breeze brought a chill to the air just enough to make you reach for a blanket. I knew it was time to break out the crock-pot and whip up my first batch of chili for the season! My bridesmaid and best friend gave me a chili recipe a few years ago and it has not disappointed since. It is my go-to for chili because it is delicious and super simple. I am serious; this is the EASIEST chili recipe you will find! (You don’t even have to brown the meat before it hits the crock-pot, folks!) Read on for all the juicy details. Pun intended. : )
Super Simple Crock-pot Chili
1 huge can of crushed tomatoes
1-2 cups of beef broth (depending on how thick you want chili)
1 can of black beans-seasoned, don’t drain
1 can kidney beans- drained
1 can garbanzo beans-drained
1 can green giant corn and peppers- drained
1 small jalapeño- diced (DO NOT use seeds—unless you like it HOT,HOT, HOT)
1 small onion-diced
1 green pepper-diced
2 lbs ground turkey or chicken chunks (toss it in defrosted, turkey will fall apart into chunks, just make sure you mix it all well)
1/2 packet of hot chili seasoning
1/2 packet of hot taco seasoning
garlic to taste
Directions: Throw all the ingredients in the crock-pot, simmer for a 6 hours on low to medium heat until turkey is browned and crumbled, and VOILA! You have yourself some delicious chili!
Top with sour cream and cheddar and enjoy!