I’ve been saving this for a rainy day…

The Best Turkey Chili in the World

And it’s not raining out, but Rick did not like my last post and I know that this meal will make up for the last, and every weak post I’ve ever had because it is the best thing you will ever put in your mouth. EVER.

The recipe calls for:

• 1 tablespoon vegetable oil
• 1 pound ground turkey
• 2 (10.75 ounce) cans low sodium tomato soup
• 2 (15 ounce) cans kidney beans, drained
• 1 (15 ounce) can black beans, drained
• 1/2 medium onion, chopped
• 2 tablespoons chili powder
• 1 teaspoon red pepper flakes
• 1/2 tablespoon garlic powder
• 1/2 tablespoon ground cumin
• 1 pinch ground black pepper
• 1 pinch ground allspice
• salt to taste

The only thing I changed in this recipe was using canned stewed tomatoes instead of tomato soup. One reviewer said that the tomato soup made the chili taste kind of like Spaghetti-O’s. I don’t know how true that would have been, but I think that the stewed tomatoes made the whole thing chunkier, and that’s never a bad thing.

So first I put the beans in the slow cooker.

Then cooked the turkies.

And put the onions, cooked turkies and spices on top of the beans. I usually never measure things like this out, but I’m not the hugest fan of spicy stuff and I’m not familiar cooking with some of these spices and I didn’t want to accidentally burn my mouth off, so I did use my measuring spoons.

Mixy mixy…

Cooky cooky for eight hours on the low setting…

Et voila! Add some sour cream, avocado (important) and cheddar cheese on top and you have the best, most satisfying meal ever. Your only problem will be that there is never enough. This recipe makes eight servings, so I invited some of my little sisters over to eat, but they were all busy except for Lauren and Erica and good thing because the three of us little girls ate it all!