Thursday, February 10, 2011


Before I begin, I must tell you about a new addition to my blog. It's CATEGORIES, so now, if you are looking for say, a chicken recipe, you can search for it easily on the right hand margin of the blog--just scroll down. Of course this blog is still a relative "youngster", but as time goes by, more and more recipes will be added. I am here to please!

There's a wicked, wicked cold wind blowing around here today, and our "high" is pretty low--somewhere in the teens. So girls, get out those crock pots! I keep mine in my new 7 foot tall "appliance pantry". I seriously, seriously do not know how I survived without this! In it I keep all of my appliances that I don't want cluttering up my kitchen counters, plus dog food bins, baking/cake pans and all of my cookbooks. So nice to FINALLY have a place for everything! Someday soon I'll have to show you my nifty new BAKING SHEET pantry, but I digress; here's the bottom of the pantry, where I store my crock pot:

So, in our household, we've pretty much eliminated eating ground beef, choosing to cook with lowfat ground turkey, instead. To be truthful, I believe nothing, and I mean NOTHING, replaces a good old fashioned REAL cheeseburger, medium rare, but most of the time we try to be good. You will just love this chili recipe--super easy and super good for you, with very little fat. If you're a multi-tasker, like me, while you're browning your ground turkey, you can be opening and straining cans of kidney beans (always use the dark red beans--many more vitamins!) and corn (the corn is optional here, but I like it). You will want to rinse them well, as they are loaded with sodium:

Next dice up some green bell pepper, some onion (I like to use red in this recipe) and, of course, GARLIC! I use 3 cloves--you can use more or less, depending on how much you like it!:

Add all of the above to your slow cooker, then add your spices, like chili powder and salt and pepper. I felt like a little extra heat today, so I added my "Slap Ya Mama" Cajun spice that I found in New Orleans:

Cook on low for 8 to 10 hours. I like to garnish mine with tortilla chips, cheddar cheese and sour cream--mmmmmm!!!:

Perfect for a blustery winter's eve (or lunch!) Enjoy


Serves 8-10

1.3 lb. package 97% low fat ground turkey
2 16oz. cans kidney beans, rinsed and drained
1 14oz. can corn, rinsed and drained (optional)
2 14oz. cans diced tomatoes, UNDRAINED
1 8oz. can tomato sauce
1 large red onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 tblsp. chili powder
2 tsp. salt
1 tsp. pepper

sour cream, cheddar cheese, sliced green onions, tortilla chips, optional

Brown ground turkey in a skillet. Transfer to slow cooker. Stir in all remaining ingredients. Cover and cook on low for 8-10 hours. Garnish individual servings, if desired.


1. I'm grateful that I think I've finally found a mineral makeup that matches my ruddy winter skin tone and covers up my flaws, of which there are endless!
2. I'm grateful that Big Daddy is home from Buffalo, safe and sound. He's off to Hartford, Connecticut this weekend for more business-- my busy man!
3. I'm grateful that this head cold that has lingered FAR TOO LONG is finally, finally lightening up. I can smell things again!


  1. Hey Lez, thanks for the recipe for turkey chili, it's one of my favorite dishes. It is my experience that the dish is best when you cook the onion, pepper and garlic in a little olive oil, just until the onion begins to look clear. The unpleasant effects, to some people, of onion and garlic are greatly reduced when this is done. Turkey does not have to brown, it won't anyway without some oil in the pan. Just add it to the above before adding the rest of the ingredients. I hope these comments are helpful. Unka Joe out here in balmy Oakland!

  2. I like the gratitude list! I will forego the chili in favor of those yummy looking cookies!

  3. Unca Joe should make his chili anyway he wants to. I love your recipe, ummmmmmmmmm Love ya Aunt B

  4. Unka Joe, I'm here to tell you that I've made this for about a thousand yesrs, and really believe that the "unpleasant effects" of the onions and garlic are non-existant in this chili--I think because it cooks for so long. You probably COULD get by with not "browning" the turkey, but I just do....seems less "nasty" that way! love you!