In church the other day the pastor was talking about stages of life, and what people do everyday, their vocations. Ross and I fell into the "do nothing/retired people" category, since the pastor did not include unemployment. After feeling left out and some reflection, I decided it really is like retirement.... we slept in, napped, read the paper, played cribbage at 2 in the afternoon.
At any rate, I guess I'm pulling a Michael Jordon and coming out of retirement... had some interviews, working part-time at the Y, hopefully things will be looking up!
But hey, what do you know? A slow-cooker chili recipe? Yummy!
Slow Cooker Turkey and Bean Chili
1 pound ground turkey
1 large onion, chopped
1 green bell pepper, chopped
1 cup dry black beans (or a BPA free can)
1 cup dry pinto beans (or a BPA free can)
1 can diced tomatoes (BPA free)
1 4oz can green chilis
1-2 cups frozen corn
32 ounces stock (vegetable, chicken, turkey, homemade)
1 tsp salt
1 tsp pepper
2 Tablespoons chili powder
cheese to top (optional)
The night before or early in the morning, rinse and then add the dried beans to the slow cooker with 6 cups of water. Cook on high for 3 hours, so that they are close to being done but still firm. Drain, store overnight or put back in the slow cooker. Omit this step if using canned.
First, brown the turkey along with the onions and peppers, then add everything together into the slow cooker. Leave on high for 4-5 hours or low for 6-8 hours.
Serve up with cornbread and enjoy! We loved this meal and ate leftovers for days.