Hi guys! If you know me, you know that I am on a steady diet of chili for lunches pretty much from when the first fall leaf hits the ground until at least Valentines Day. I seriously make it in the crock pot on Sundays and eat it everyday until Friday! I don’t know how I never get sick of it but I don’t and I’m pretty sure you won’t either!
If I am being completely honest, this post has been sitting in my drafts since JANUARY 13th!! About time I share this recipe!! Don’t ya think?!
1 lb - cooked ground turkey, ground beef or veggie crumbles (all three are good, I use whatever I have on hand)
1 can (29oz) of tomato sauce
1 can (15.25oz)- black beans (drained)
1 can (15.25oz) - kidney beans (drained)
1 can of drained corn
1 can(16oz) - chili beans
1 can (10oz) - Mild Rotel
1 TBSP of garlic salt
1 TBSP of salt
1 TBSP of pepper
1/2 TBSP of paprika
1/4 TBSP of Cayenne (If you like spicy, add more)
In a skillet cook the meat, I add salt and pepper for seasoning. While the meat is cooking, add the rest of the ingredients to the crockpot and stir together. Once the meat is done, add it to the crockpot. Cook on low for 8 hours or high for 4 hours. Serve with Fritos and cheddar cheese!