Well, the school year is back in full-swing for all of us, maybe it is for you too by now. It’s always a little bittersweet for me when the kids start a new year, and it’s tempting for me to turn into a big pile of mush over the fact that soon both of them will be another year older. However, the summer of 2018 was a pretty awesome one for us and we got out and about for a lot of fun and adventure. Truly, I feel that we made the best of our time off together. So, I’m trying to focus on the amount of travel we experienced together, what we learned on our outings and all the amazing sights we saw. I’m also focusing on the positive aspects of the start of the school year.
It’s been wonderful to have several weeks of freedom at home with my kids this summer. All that summertime freedom provided us time for plenty of late movie nights, sleeping in, hours and hours of swimming, video game marathons, outdoor camps (don’t forget the epic sibling squabbles!) and we’ve made lots of fun memories. But, there’s always something exciting about getting back on a regular schedule too. A brand new school year means I get to enjoy watching my minions set goals, work through challenges, and generally expand their horizons. Plus, I just love hearing about all of their daily experiences during the school year.
I’ve been setting a few goals for myself too and now that the kids are back to their own personal productivity, I can work towards those goals a bit more regularly too. I’m trying to do two things differently in the kitchen this school year: 1) meal plan/food prep 2) use my slow cooker! Everytime I use my slow-cooker, I always think to myself (sometimes out loud) “Why I don’t use this thing more often?” Well, I’m trying solve that puzzle by vowing use it more often!
This easy two-bean turkey chili is usually the first dish I’ll make in my slow-cooker when the fall season arrives. The first official day of fall will be September 22, 2018 and I’m jumping the gun a little bit by making a pot of chili so early on, but just I can’t help myself. I’m already dreaming of my favorite, comforting spices and flavors of my favorite season, fall. Plus, this turkey chili is a quick and tasty supper that my whole family enjoys. We will eat this chili over a few days and in a few ways. It’s great by itself topped with cheese, sliced green onions and a dollop of sour cream, just don’t forget to serve it with crackers or corn bread on the side. It’s also perfect for making chili-cheese dogs or for serving over eggs at breakfast. We also like to top my cornbread waffles with this homemade chili when I make a batch.
Also, football season will be here soon and if you entertain a bunch for game days, a good pot of chili is a must on the menu! Just a tiny bit of food prep and a few pantry staples are all that is needed for this flavorful fix-it-and-forget-it supper that will feed a crowd.
What will be in your slow cooker this fall?
Oh, P.S. I’m back on You Tube with a video presentation for this very recipe! Another goal I’ve set for myself is to finally get my You Tube channel kick-started. I’m going to work at have one new video posted on my channel each a week (hopefully every Friday). I hope you’ll subscribe and join me there (EEEEK, I’m finally feeling brave enough to speak!). 🙂
Slow Cooker Two-Bean Turkey ChiliCourse: DinnerCuisine: AmericanDifficulty: Easy
2 tablespoons extra virgin olive oil
2 pounds ground turkey
1 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup chopped onion
2 medium cloves of garlic, minced
1 cup of water
1 can (28 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 can red kidney beans, drained and rinsed
1 can white navy beans or Great Northern beans, drained and rinsed
2-3 tablespoons chili powder (to taste)
1-2 tablespoons ground cumin (to taste)
2 Knorr brand beef bouillion cubes
2-3 teaspoons hot pepper sauce (I used Louisiana brand)
- In a large skillet, heat the oil and cook the ground turkey until it is browned. Drain the meat through the colander. Transfer the cooked meat to the crock of the slow cooker and season with salt and pepper.
- Add in the remainder of the ingredients to the slow-cooker crock and stir well. Cover and cook on high for 4-6 hours. Or if you prefer, cook it on the low setting for 8 -10 hours. On either setting, be sure to adjust seasoning as the halfway mark of the cook time.
- Pour into individual serving bowls and garnish with the topping of your choice (see notes for garnish suggestions). Enjoy!
- optional ingredients for garnish: sour cream, sliced green onions, sliced jalapenos (pickled or fresh), shredded cheddar or Mexican blend cheese, extra dashes of hot pepper sauce, fresh chopped tomatoes, anything else that floats your boat!
- Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.
Hi Grace, thank you!! :0)
Hi Susan, I'm determined to use my slow cooker more this school year! Thank you!
Hi John, thank you!!
i have no problem eating chili year-round and i think your version sounds delicious and nutritious!
Soon it will be time to get out the slow cooker again! Love this chili and all of it's condiments 😉
I don't use my slow cooker nearly enough either. Love chili, and that's one of the best things about fall — the start of chili (and soup) season. This looks wonderful — thanks.
Thank you, David! I can't wait to see your posts on YouTube! I will follow you there too! 🙂
Your third (hidden) goal of getting your YouTube channel going is one of mine, also! I don’t have a slow cooker but have access to my neighbor’s anytime I want. And I think I want this chili! When I met Mark he couldn’t eat beans for health reasons – now he loves them and would love this! Congrats on the beginning of a new school year and for having such a fun and memorable summer!
Thank you, Angie! Hope you're week is terrific!!
Such a delicious meal! I should use slow cooker more often to make comforting dishes like this. Have a wonderful week ahead, Marcelle!