We’re almost in to December, the last day of 2020. I can believe it. This year has been rather long. I’m happy that it’s the Christmas season now. I’m looking forward to my daughter’s birthday and Christmas, no matter however different they may be. I’m going to celebrate.
Today, I’m coming at you with what has become my favorite chili recipe. I hope it warms you up on a cold night.
This recipe is meant to be made in a pot on the stove top. I have tried making chili with ground beef in the crockpot before but it doesn’t come out right. I do, however, have a favorite vegetarian chili recipe that can be made in the crockpot.
This recipe for super simple chili is adapted from my favorite vegetarian chili recipe, which comes from the Crockpot 5 Ingredients or Less Dump Meals cookbook by Cathy Mitchell.
Super Simple Chili
1 tbsp olive oil
1 tsp salt
1 lb ground meat of choice*
1 can (about 15 ounces) kidney beans, rinsed and drained
1 can (about 14 ounces) fire-roasted diced tomatoes
1/2 cup salsa
1/2 cup frozen corn
1 1/2 tsp chili powder
1 tsp ground cumin
Heat the oil in a large pot over medium heat. Place beef or turkey in the pot, sprinkle with salt, and cook until evenly brown. Stir in all the remaining ingredients once the meat is browned. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Top with cheese, if desired.
Note: I have made this recipe with turkey and ground beef so far. I actually preferred the turkey. Ground chicken should be good too. I imagine this would be a good use of leftover Thanksgiving turkey or chicken too, if you use either in place of the ground meat.
Let me know if you try it out for yourself. I’d love to see pictures, so tag me on Instagram with @erincorosales so I can check them out.
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