My Sister’s Turkey Chili, Crockpot-Style

My sister, Karen, has always been a wonderful cook.  Not the gourmet, fashionable kind of cook, but the down-home, practical, family-style cook with which I grew up.  Her meals are always tasty and simple.

Karen has always been devoted to cooking for her family and she makes the effort regularly.

There was a time when I thought she was a little compulsive about her dinner meal. She would begin preparing dinner at 3 pm— this was the routine everyday.  It was a time when I was not working and at home with four very young children and she was doing the same with three children. The difference between us:  I thought I had all the time in the world to prepare dinners and she was always preparing to be prepared.  Her devotion to family meals impresses me to this day!  She is also a wonderful entertainer and mother.

Last night I made her turkey chili (actually I started it at 1 pm–see, I have learned some good tips from her!), which is a delicious, essentially fat-free turkey and bean chili.  Paired with cornbread and toppings, it’s a big family pleaser.  Warning:  it is chock-full of protein and fiber, so a little bit goes a long way.  Don’t make the mistake I did and have seconds…you’ll be feeling it for awhile.

You will need:

1# ground turkey

1 large onion, chopped

Pinto beans, 15 oz can, drained and rinsed

Corn, 8 1/2 oz can, low sodium; drain & rinse

Tomato sauce, 15 oz

Diced tomato, 14 1/2 oz

Diced tomato with green chile (Rotelle), 10 oz

Chili powder, 1 Tbsp

Cumin, 1 tsp

Garlic powder, 1/2 tsp

salt, 1/2 tsp

Brown the ground turkey in a non-stick skillet.  Chop the onion; drain, and rinse the corn and beans. Add all the ingredients to the crockpot and stir.

Cook on high heat for 4 hours.  Serves 8.

We love it, and we love Karen!  Let me know how you like it…I’ll be sure to share some of Karen’s other yummy, simple, family-style recipes in the future.