how to resurrect the crock pot during summer {turkey chili}

I've missed the crock. I made some stupid easy sweet potatoes recently, and while that's an excellent use of the crock pot, it's not crock pot magic.

The magic happens with soups and meats and whatever other goodness you mix in, but it's hard to get ramped up for that kind of magic when it's a gajillion degrees outside.

I found this recipe, though, and threw caution to the wind. I'm so glad I did. I've eaten leftovers for days and it's not yet lost its luster. It's hearty but light, and packs a lot of protein. Give it a try, in any season!

Turkey Chili
Serves 8

1 lb. ground turkey
1 T. olive oil
1 c. chopped onion
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 (28-oz.) can crushed tomatoes
1 (16-oz.) can kidney beans, drained and rinsed
1 (16-oz.) can chili beans (in mild or hot sauce, your choice)
1 can corn, drained and rinsed
1 T. chili powder
1 c. chicken broth
1 1/2 tsp. kosher salt
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 garlic powder
1 tsp. cumin
Greek yogurt (plain) for topping

1. In a skillet, heat olive oil over medium heat, sauté onions until softened, about 3-4 minutes. Add jalapeño and garlic, and cook for about 2 more minutes (don't let the garlic burn). Add turkey, and cook until browned and no longer pink.


2. Place turkey mixture into the crock pot. Add remaining ingredients and stir well. Cook on low for 2-4 hours.


3. Serve topped with Greek yogurt (or other more fun and fattening toppings of your choice, like shredded cheese, sour cream, green onions, Fritos, etc.).