It’s fall, so that means chili.
Everyone’s got their own recipe they’ve made a million times, but why not switch it up a bit? This version, inspired by Working On My Forever, has a little Hawaiian twist with pineapple. Plus, making it in the slow cooker means a lot less hands-on time. Serve this with tortilla chips, cornbread or tortillas and you’re sure to make somebody happy!
For the ingredients: We boost flavor with Muir Glen Fire Roasted tomatoes, green bell pepper, onion, chili powder, cumin, kidney beans, and some ground turkey that we’ve browned in a pan with a couple tablespoons of olive oil. Not pictured: chicken stock (but we can pretend, right?).
After I browned the meat I went ahead and chopped that bell pepper onion combo.
Then my favorite part about a slow cooker meal: Everything just gets mixed together in there – all you have to do is wait!
I decided to serve mine up with a mound of cheese, because hello it’s cheese, and some thinly sliced green onion with tortilla chips for dippage. For other toppings I suggest some full-fat Greek yogurt or some sriracha or a bunch of chopped cilantro.