After having one great freezer crockpot meal (Cilantro Lime Chicken), I had two terrible ones – Chicken Broccoli Alfredo (the alfredo sauce thins out) and Chicken Teriyaki (warm pineapple, yuck). But finally, I think I have another winner!
This recipe was pretty simple (aren’t all crockpot recipes?) and it made probably… 4 servings (filled bowls like in the picture below).
- 1 1/2 lbs ground turkey (I used 93% lean because I bought it in bulk and I couldn’t get anything leaner, or I would’ve)
- 1 can red kidney beans
- 1 can white beans
- 2 cloves of garlic, minced
- 1 can diced tomatoes
- 1 package of chili seasoning
- 1 small can of tomato sauce
- salt and pepper to taste
- Stuff it in a bag and freeze it
- When ready, thaw it, and cook it on low for 6 hours
It wasn’t spicy (my favorite), so I’d recommend chili powder if you want some kick. I ate it with rye bread and butter tonight, but tomorrow I’m going to pick up saltines and butter those. In my family, we always ate our chili with buttered saltines and I really can’t eat it any other way. I’ll eat an entire sleeve of crackers before I’ll ever eat it off of a spoon.
And well, I probably could have taken a better picture but I wasn’t exactly thinking about my technique here. I was starving, cut me some slack! Oh, also disregard the fact that my bread doesn’t have crust and is cut all funky. I had four slices left, two had been taken over my the mold disease. The other two were just starting their sickness, so I had to cut around those parts. No bread goes wasted if I can help it!
The only thing I would do different is possibly more beans (because I love them) and maybe a little more chili powder. The sauce was a little thinner than my Mom’s, but I just drained it as I scooped and it wasn’t that bad. Saving this recipe for next time!