Chili, in July?

Yes. For real. I made this chili recipe again yesterday for my family and was reminded of what a great recipe it is. So, even though it has already been posted on Mama Manifesto, we are re-posting it. One of the reasons that I love this recipe is that it allows me to make it early in the day (before my house is smoking hot in the summertime) and then throw it all in the crock pot until dinner. That is why, even in July, it is a great fit for me. And having dinner all set and ready to go is a great way to enjoy the summer days! Head out as a family in the afternoon for a pre-dinner walk or bike ride and rest easy knowing that dinner will be ready to go once you walk in the door.

The recipe as listed will serve about 6, but I almost always double it up so that I can use it in another meal (taco salad, or Lazy Mama Enchiladas, or stuffed quesadillas, etc.). Also, I do not think this is spicy at all, but if there is even a hint of spice in something my daughter thinks it is enough to call child protective services. So, I have started putting a bit of the chili in a separate container for my kids before I add the jar of salsa to it. They love it!


Ingredients:

1 lb lean ground turkey or beef
1 - 2 cloves of garlic, diced
1 onion (white, or yellow), diced
1 red, yellow or orange bell pepper, 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.
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 rest of your veggies and cook for just a few minutes. Then, add the meat and veggie mixture directly to the crock pot and stir it all up. Cook on low for 3 hours or longer. Or cook on high for an hour or so until you are ready to serve.

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. My kids love using their blue corn tortillas chips to scoop up bites of chili.

Enjoy!

2 comments:

  1. I am SUCH a fan of using the crockpot during summer. It is way too hot in my house to heat up the oven. Recently I have even used an extension cord and set the crockpot on our grill counter in the backyard while it cooks, just to keep any additional heat out of the house. I will have to try this recipe soon! I'm thinking cornbread on the side . . .

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  2. We just made this, and it was a HUGE hit! We had it "Skyline Style" - over whole wheat spaghetti with grated cheese on top (a throwback to our college days in Cincinnati). I will put a photo up of this version. We added a bit of chili powder and just a few drops of Chipotle tabasco, but it was still mild enough for my kids. This is one of my new favorites. Thanks, Ali!

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