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While our team sadly didn’t make it to the big game last night, we still had a few friends over and had ourselves a nice little night. Because really, the food, drinks and friends are the best part of any sports game anyway, right? I went on a cooking spree in the morning, prepping for both the game and today’s snowstorm. My favorite thing to do is throw in a slow cooker meal while I make other appetizers, and today I’m sharing my favorite chili recipe. It has just the right amount of spice and is so easy to make. Plus it’s great as leftovers.
Football season may be officially over for the year, but there’s still college basketball to use as an excuse to entertain with friends and family. I personally love to enjoy a good glass of red wine in the winter, and this weekend I discovered and tried out Black Box Wines, which went perfectly with our Sunday Funday food and are going to be a go-to for bringing to other peoples’ houses for days like this. These wines come in 3 liter eco-friendly boxes (equivalent to four 750 ml bottles) and stay fresh for up to six weeks. But the best part is that it’s actually great wine (they’ve won over 50 Gold Medals for quality!) for 40% less of the price of comparable bottled wines. I went with the Cabernet Sauvignon but can’t wait to try other varieties.
Anyway, back to the chili… for this recipe, I tried to keep things on the healthy side and used ground turkey. If you’re doubling the recipe for a big slow cooker, you could consider doing half and half with ground turkey and beef. This recipe requires very little prep. Just brown the turkey, add onions until they’re cooked through, then put them both in the slow cooker. Add the remaining ingredients, set on high for 4 hours or low for 6-8 hours. Then add your favorite toppings (I love a little cheese, sour cream and green onions) and you’re good to go!
For more game day entertaining and recipe inspiration, visit SimpleEntertaining.com. And I’d love to hear what your favorite game day recipes are – leave them in the comments! Cheers!
- 1 lb ground turkey
- 1 onion, diced
- 2 cans (15 oz each) dark red kidney beans, rinsed and drained
- 2 jalapenos, seeded and diced
- 1 red onion, diced
- 1 green onion, diced
- 1 can (7 oz) Mexicorn
- 2 jars (16 oz each) salsa
- 1 clove garlic, minced
- 1 Tbsp hot Mexican style chili pepper
- 1 tsp oregano
- 1 tsp basil
- Salt and pepper
- Optional toppings: sour cream, green onions, cheese, avocado
- Saute the ground turkey, onion and garlic until turkey is browned. Drain excess fat.
- Combine all remaining ingredients (other than option toppers) with turkey, onion and garlic in the slow cooker.
- Cook on high for 4 hours or low for 6-8 hours.
- Add optional toppers and enjoy.