I am a slow cooker girl. I love throwing ingredients in that magical pot and having it percolate all day, making the house smell yummy, and voila! — dinner is ready.
And, I am now a new member of the Instant Pot army after receiving one for Christmas. Dozens of hard boiled eggs later and a number of recipes completed — I am sold.
BUT there’s something about going ‘old school’ and cooking up a pot of goodness on the stove.
I lean towards easy prep meals. I also love one that says, “made with love” for those I love.
This recipe (full disclosure: I think I snagged it out of a waiting room magazine years ago) checks all the boxes. Once in awhile you need a good stew to simmer on the stove and stir as evening draws near. Don’t let the autumn-sounding name fool ya — it’s delicious all year long!
The only thing that takes prep is chopping the onion; everything else just gets dumped into 1 pot.
Healthy Harvest Chili
Serves 6
2 T vegetable oil
1 lb ground turkey
1 medium onion, chopped
1 15 oz can black beans, undrained
1 15 oz can pinto beans, undrained (sometimes I use red kidney beans)
1 15 oz can diced tomatoes, undrained
1 11 oz can whole kernel corn, undrained
1 1 oz package dry ranch season mix
1 1 ¼ oz package spicy taco seasoning mix
Heat oil in 4 quart sauce pan over medium heat. Add onion, stirring occasionally for 8-10 minutes.
Add turkey and cook, breaking up until cooked through (4-5 minutes)
Add remaining ingredients and bring to a boil. Reduce heat to medium and cook stirring occasionally until liquid thickens (about 20 minutes)*
*After the soup gets to the boiling point, I have been known to turn it to low for 30-45 minutes to just simmer, periodically stirring it.
You can top this with some shredded cheese, sour cream, tortilla chips, etc. and it also warms up nicely for leftovers.
Set your table with some bowls of this goodness and you (and your family) will not be sorry; you will leave the table with full tummies and a smile on your face.
