Let me start off by saying that it is hard adjusting to weather in Florida. I know fall should be here by now. I see pumpkins everywhere. Our fall decorations are out. Football is on all weekend. All these things scream fall; the warm weather here does not. This chili is my way of rebelling against the weather. Sure, it doesn’t change anything, but it does help me feel like it’s actually fall (until I walk outside).
Eric and I have never really made chili before. I scoured the Internet trying to find one I thought I’d like. I couldn’t find one that seemed to fit exactly, so I just kind of pulled from different recipes. For our first try, I’d say this recipe was a success. We already know that we’d like to add another can of Rotel next time we make it. Other than there being too few tomatoes for me, this recipe was fantastic.
UPDATE: We just had the leftovers with an extra can of Rotel, and it was definitely much better. Not that the chili wasn’t good before, but the Rotel really gave it some extra oomph.
Slow Cooker Four Bean Chili
1 pound ground, white meat turkey
1/2 white onion, chopped
1 can dark red kidney beans
1 can light red kidney beans
1 can pinto beans
1 can chili beans
1 can Rotel tomatoes (We used original, but you can use whatever heat level you want.)
1 package chili seasoning
1 teaspoon cumin
-In a large skillet, brown turkey and onion until turkey is cooked through.
-Add all ingredients to slow cooker. Do not drain the canned ingredients.
-Cook on low for 3-4 hours.
-Walk away and enjoy yourself while dinner cooks itself.
-To serve, top with shredded cheese, onion or whatever you like.
But wait! There’s a surprise in the bottom of my bowl of chili:
Does anyone else do this? Most people I know haven’t heard of putting noodles in the bottom of chili, but I was raised doing just that. Is it a northern thing? My mom was raised in Indiana and my dad in Alabama. My dad swears that my sister and I learned this from my mom’s side of the family. Can anyone clue me in?