Double Duty Chili

This is a meal that allows you to get 2 or more meals out of one cooking job. Start with the chili as your base recipe and enjoy that for one meal, then use your left over chili for another meal or two (taco night, burritos, stuffed quesadillas, easy mexican lasagna [my fave!!], taco salad, etc.)

*Shortcut tip: double this recipe and give half to a friend for dinner, or double it and have enough to freeze for a busy day


1 lb lean ground turkey or beef
2 cloves of garlic, diced
1 onion (red, white, or yellow), diced
2 red, yellow or orange bell peppers, diced
about 1/2 - 1 cup of shredded carrots
1 can of diced stewed tomatoes
1 jar of salsa (I like to use Trader Joe's smoky peach salsa because it lends a nice sweet flavor, but you can use whatever you like); choose the level of spiciness appropriate for your family.
2 cans of black beans, drained (or whatever beans you like in your chili)
1 can of TJ's corn

1. Heat some olive oil in a frying pan and saute your garlic and onion until tender. Add your diced peppers & shredded carrots and cook until tender.
2. Add your ground meat and cook until completely. While your meat is cooking open your cans of tomatoes and beans and drain the beans. Place all the beans, tomatoes and salsa into your crock pot.
3. Once your meat is totally cooked, add the meat and veggie mixture directly to the crock pot and stir it all up. Cook on low for 3 hours or longer.

Serve with diced onions, shredded cheese, diced avocado and a dollop of sour cream or plain yogurt on top. We like to have corn bread or blue corn tortilla chips on the side for a little crunch.


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