Saturday, October 13, 2012

Turkey Chili

Is a weekend really a break? Or is it just an excuse to catch up on the "non-work" stuff you neglected during the week? I think it's the former. The weekend is really just the work-week for all the personal stuff you can't get done during the day while you are at work, or after work when you are understandably too tired (or you just don't want to, okay?) to do it. It's crap. Ha.

No weekends are really not crap, they just get filled quickly with cleaning, kitchen re-decorating consultations, baseball tournaments, and crock pot cooking filled days. Saturdays are planned around the awesomeness that will fill Saturday night, and therefore nothing on the "non-work" to-do list gets completed. Then Sunday turns into the mad panic of everything that wasn't done on Saturday. Am I missing the part where weekends are restful, relaxing, and regenerating? 

My favourite part about the weekend? It seems that everyone cooks a lot more. There is time to spend all day stewing, baking, preparing, and planning so that the meals seem to always be a bit more rockstar-esque. Rock star? Maybe not, but it just seemed to fit in the moment. Weekends are about living in the moment, I guess. They are about deciding to do, or not do whatever. Just do it. Take pictures, forget to clean the bathroom, open all the blinds and let the sunshine fill your house, just forget about the rest of the world. Just for a day. Why not? It is the weekend, right? There. Problem solved.

Weekends are perfect slow cooker situations. You can throw everything into the pot, turn on the machine, and then walk away and do whatever you want for the day. Perfect. Spice mix and mingle, meats and beans learn to play nice. Sounds to me like we are making chili!

It starts out with clean intentions.

But it gets messy really quick. The slow cooker will do the leg work for you, so just enjoy the smells, and the mess.

Maybe serve it with some Spicy Pumpkin Cornbread?

Turkey Chili

2 Cups Shredded Turkey meat
2 Cans Diced Tomates
1 Can Chickpeas, drained and rinsed
1 Can Five Bean Medley, drained and rinsed
1 Can sweet corn, drained
1 Medium Chili Pepper, diced
2 Tbsp Chili Powder
1 Tbsp Cayenne  Pepper
1 Clove Garlic, diced
Salt and Pepper, to taste

1. Pour all ingredients into a Slow Cooker. Stir mixture until spices are evenly distributed.
2. Cook on low for 4 hours, mixing after 2 hours and 3 hours. Allow to rest for 15 minutes prior to serving.
3. Serve with bread of your choice, or just a napkin. 

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