I just love crockpot meals. I dont use this kithchen appliance as often as I should. I kind of go through phases with kitchen gadgets and then forget about them for awhile.
Spring is finally coming! Slow cooker meals are not as tempting when it is hot outside, but I still have about a month for another crockpot run before putting it away for the summer.
It is hard to beat the ease of coming home at the end of the day to a meal cooked and ready to go. I was in the mood for chili. At first I was going to make this vegetarian , using mushrooms as the “meat” of the dish. I decided to add in some sauteed ground turkey ( because i had it on hand), but would be just as tasty without the meat.
3 containers mushrooms, chopped. ( I used shiitake, cremini, and mini portabella)
2 can diced fire roasted tomatoes
1 can tomato paste
2 cups bone broth (use veggie broth to make vegetarian)
1 tetra pack black beans
1 tbsp cumin
2 tbsp chili powder
1 tbsp cayenne
1 jar jalepenos
1 lb sauteed ground turkey (optional)
1/2 diced white onion
3 cloves garlic, chopped and sauteed
celtic sea salt and pepper to taste
chopped parsley and scallions to top
put everything except scallions and parsley in crockpot and set on low for 5 hours
Top with parsley and scallions