A Winter Meal: Three-Bean Turkey Chili in a Crock-Pot

When the weather outside is frightful you need to make sure your meals are delightful, warm and seasonal.

Nothing says it’s cold outside like a nice hot bowl of chili. So, out of the kindness of our hearts (and the fact that this editor got a Crock-Pot for Christmas) we will teach you how to make three-bean turkey chili in a Crock-Pot, an appliance that works wonders with easy-to-make stews, soups and more.

INGREDIENTS:

• 1 pound of ground turkey
• 1 small onion
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) chick peas, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 1 can (about 4 ounces) chopped mild green chilies
• 1 to 2 tablespoons chili powder

DIRECTIONS:

• Chop the onion and cook in a medium skillet (with olive oil on the pan) over a medium-high flame and add the turkey. Stir to break up the meat and cook until it is no longer pink.
• When done drain the oils and place into the crock.
•  Open the beans and put them into a strainer and wash them.
• Add the rest of the ingredients in to the crock
• Place the cover over the Crock-Pot and cook on HIGH for 6 to 8 hours

This recipe will serve 6 to 8 servings.

It is best to whip this up before you go to bed and let it cook overnight or while you are at work. But we urge you to cook it overnight, so when you wake up you have a full pot of chili waiting for you. Then you can put some in a thermos and bring it to work for lunch.

Enjoy!

Check back with us for more Crock-Pot winter-friendly recipes throughout the long, cold season. If you have your own recipes that you’d like to share please E-mail them to Will Yakowicz: will.yakowicz@patch.com. Make sure to include pictures!