As a former college student, turned professional, the slow-cooker is my best friend. Seriously, I have three of different sizes. I seriously believe that this machine is a miracle worker. It’s remarkable. It seriously amazes me that more busy professionals don’t use it. It fills me with joy when I am driving home after a long day at work knowing that my slow-cooker has worked all day for me and has a delicious meal waiting for me. The smell penetrates my entire home and fills me with warmth. On cold days like these, my Tex-Mex Chili hits the spot. It’s a recipe that I have modified time and time again because I like things spicy and relatively healthy! I hope you enjoy this recipe and prep it one day before going to work on a cold day. When you come home, your slow-cooker will be waiting with a delicious meal! ¡Provecho!

Instructions: I’ll make this easy. Chili works in two major sections. I call them the “prep” and the “long cook.” In the prep, we will put the major ingredients together in a large pot or Dutch oven. The idea here is to cook the ground turkey and add the veggies and spices to create a sort of mash that will be the base of the chili. Add oil and heat; add bell peppers, onion and garlic; season with a bit of salt and pepper. Heat this mixture until veggies are soft. (*Optional step: the MEX part of this chili) Add your jalapeño or serrano peppers here, being careful and mindful of your tastebuds! If you want to play it safe, then you can add them to taste as a garnish with the sour cream and shredded cheese at the end. Add the ground turkey and cook until it is no longer pink. Add all the spices. Stir the spice mixture into the ground turkey and cooked veggies. Cook until everything is coated with the spice mix. About 2-3 minutes tops. This is pretty much the prep. Now, we have the “long cook.” This is where the slow-cooker comes in. The “long cook” is basically just dumping your prep with the canned ingredients and chicken broth into the slow-cooker, mixing them up a bit, and setting it to low. That’s it. About 8 hours of cooking on low and you’ll have some delicious chili! Serving: Serve on a plate and add shredded cheese and sour cream. This is a fairly straightforward recipe that has gotten me out of many jams. I hope you take the basic idea and make it your own. Chili is not that complicated and you can modify things without having to worry too much. ¡Gracias!