Since the slow cooker entered our lives, we have eaten a meal from it at least once but more like twice a week. It is just so easy to throw a bunch of stuff in there at 11AM when Alice is a happy baby rather than try to make dinner at 6PM when she is a cranky baby. For the most part, I've followed a recipe when making a meal but then I realized that the recipes all follow a similar pattern. So I decided to take this recipe and tweak it a bit. And I am so happy with the results. Make it. You'll love it.
Turkey, Butternut Squash & Kale Chili (serves 6):
- 1 lb ground turkey, light meat
- 1/2 lb ground turkey, dark meat
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 green pepper, chopped
- 1/2 of a medium butternut squash, peeled, seeded and cut into 1/2 inch pieces
- 1-15oz can kidney beans, rinsed
- 1-15oz can black beans, rinsed
- 1-28oz can diced tomatoes, with juices
- 1 tbs chili powder
- 1 tbs ground cumin
- 2 tsp unsweetened cocoa powder
- 1/4 tsp ground cinnamon
- 1/2 - 1 tsp red chili flakes (season to spiciness preference)
- 1 cup low-sodium chicken broth (or substitute 1 cup water)
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups kale, stems removed and torn into bite-sized pieces
- Sour cream or Greek yogurt
- Shredded cheese
- Toasted pumpkin seeds
- Any other garnishes you'd like!
Obviously six servings is way more than the two of us can finish. No big deal. I froze a good portion of this chili so that, on a cold, wintery day in the very near future when I have no desire to go to the store, I can whip this out and... Voila! Dinner is served.
Do you make extras for freezing? Before Alice was born I had a freezer full of ready-to-thaw meals so that we didn't starve in those early, sleep-deprived newborn days. Now? Our freezer is full of breast milk and homemade baby food. Yuuuuuuummy!