Daylight savings time has brought more than just cold weather and shorter days. It has brought the desire for cuddles, hot cocoa, teas and fires in the fireplace. More importantly, it has heightened my craving for comfort food. My interpretation of comfort food at least. So, in honor of the new Sunday Recipe segment of the blog, we are making a cold weather classic:
Sunday’s are typically my lazy days. It is filled with movies, cuddles, cleaning and Sunday dinner. Being that I am now working on Sundays, I had to make dinner fit into my work schedule so I utilized the slow cooker in making my chili. However, this same Sunday Recipe could have easily been made on the stove. So cooking preference is truly YOUR choice.
I also substituted ground turkey for ground beef. I don’t really care for ground beef, and my intake of other forms of beef are limited, but again this is personal preference. Either way it goes, when I tell you that this was an easy, very tasty meal I am being modest.
1 – Tbsp of minced garlic
1 – Medium onion
1 – Medium Green Bell Pepper
1 – package of Mexican cheese blend (optional)
1 – 8oz Sour Cream
1 – 16oz package of Lean Ground Turkey
Cumin, Ground Oregano, Salt, Pepper, Chili Powder
1 – Tbsp of Olive Oil
1. Chop your veggies. Dice the onion and bell pepper. Set it aside
2. Empty all of your canned contents into the slow cooker along with your diced bell pepper.
(Do not drain beans, it will be used as a broth for the chili)
(thickening agent – you can use more or less to taste)