Slow Cooker/Crock Pot Installment # 5......I know that I have said it a thousand times this winter, but I am freakin cold. I am beyond ready for the warm weather of Spring. I am tired of the snow and threat of snow, all I want is to be nice and warm. I would be very happy with a 60 degree day verses a 40 degree day. That being said I decided on making chili for this posting, this warming chili is full of beans, refried and chili. With a dollop of sour cream on top and corn bread on the side this made for one hearty and warm dinner.
Please stay tuned for a New Weekly Posting.. Every Thursday will be Dunkin DVD Movie Review. We are big movie buffs and will be given a review on a movie we have watched during the week.
1 Lbs. - Ground Turkey
1 Medium - Onion (chopped)
2 Tbs. - Garlic (chopped)
2 - 15 ¾ oz. Cans - Nalley Thick Chili
1 -16 oz. Can - Refried Beans
1- 14 oz. Can - Beef Broth
2 Tbs. - Chili Powder
1 Tbs. - Ground Cumin
2 Tbs. - Lime Juice
Sour Cream for Garnish
In large skillet cook the turkey, onion and garlic until the meat is brown and the onion is tender. In the slow cooker place the meat mixture, chili, refried beans, broth and spices. Mix throughly then cover and cook on low for 8 hours. Just before serving stir in the lime juice then dish up and top with the sour cream. Makes 8 -10 servings.
Thanks to my friend Donna from My Tasty Treasures for encouraging me to enter my Refried Bean Chili Recipe in the Chili Cook-Off Challenge on Foods And Flavors of San Antonio web site. This sounded like so much fun that I just had to give it a try, Thanks again Donna!!!
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