Day 6: I am thankful for my crockpot.

My red crockpot has slow-cooked many marvelous meals, filled with flavor, on the days that I needed to work hard and come home to a delicious dinner that was ready to be devoured. I’m not picky about most foods, but my entire life, I have always been pretty selective when it comes to chili. You see, growing up on my mama’s amazing chili recipe, no other formulas really did it for me.

One of my favorite ways to feel connected to my mama and feel at home during the fall is to make my very own big crockpot filled with her chili recipe. This year, I was feeling creative and just changed up the usual recipe a tad by adding ground turkey, butternut squash, and sweet potatoes to add some festive autumn flavor. Even my good friend, Julie, who also explained to me that she’s also picky when it comes to chili, said that this was the best chili she had ever had. I was quite honored to receive such a great endorsement, so I felt it only fair that I share my recipe with you! 🙂

(To be fair and honest with you, since I am a creative type, not all of my measurements are exact, as I change things up each time. I encourage you to add your own style to the recipe and personalize the measurements accordingly).

-1 big can of diced tomatoes (or about 10 sliced roma tomatoes)
-2 sweet onions (chopped)
-3 chopped small/medium sized sweet potatoes
-1 package of cubed butternut squash (you can obviously cut it yourself, but Trader Joes sells organic pre-cubed butternut squash, and it just makes the process easier!)
-1 pound of ground turkey
-1 can of black beans
-1 can of red kidney beans
-1 tablespoon of garlic powder
-1 tablespoon of black pepper
-Salt to taste
-Cayenne pepper to taste (depending on how much kick you like in your chili!)
-1/2 cup of Worcestershire sauce
-1 cup of water

-Lightly grease your crockpot and edges (it’s no fun to get food stuck in there!) and turn it on low. Add your cup of water to the crockpot.
-Cook your ground turkey with the diced onion and Worcestershire sauce and add to the crockpot.
-Add all other ingredients to the crockpot, stir them well, and allow them to simmer on low for the day (6-8 hours) while you get the rest of your daily tasks done.
-Serve with saltine crackers or all-natural gluten-free chips (which is what I tried this time), and top with either one or all: shredded sharp cheddar cheese, avocado, and/or sour cream.

This is a wonderful, delicious, yet simple fall meal that you can throw together in the morning and have prepared for you to entertain guests in the evening without adding any extra time or effort to your day. Eat & enjoy! 🙂

6 thoughts on “Day 6: I am thankful for my crockpot.

  1. Nice to meet you Rachel Lee. I love cooking with my crock pot so much I own three of them. Check out I shared your recipe with my followers there.
    Keep on Cooking!

    Polly Motzko

  2. This does look good and I think I will give it a try. Are you willing to share Mama’s receipe as well?

  3. I was a chef at a couple of boutique hotels for a few years and when I’d request a sous chef they’d send me someone straight from culinary school whose claim to fame was to show me how to make Creme Brulee’….sighhhh, yawnnnnnn….I’d love to have had YOU cooking with me!!
    Show me your stuff! And that you change and vary your recipes is all the more appealing!!

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