When this was posted on Proceed with Caution, I printed it immediately to be used on my next crockpot Wednesday.
It smelled so amazing in the crockpot, and it was so simple to prepare. I actually threw it together the night before and stashed the insert in the fridge. That morning, all I had to do was pop into the pot and push the buttons. Awesome.
The taste was fabulous, too! Nice and warm and fall-ish... and not too spicy! I LOVE not-too-spicy chili!
For all of you moms, I also figured out that the key to getting my kid to eat dinner is to let him wander underfoot as I'm trying to take pics for the blog. It doesn't matter at ALL how much (or how little) he's eaten - once he sees me fiddling with the dishes and the camera on the window seat or table, he's all over it. I have been catching so many shots lately with little hands fingers sneaking in.
I just might start feeding him at the window seat...!
- 1 pound ground turkey or chicken, browned in a skillet
- 2 cans (15 oz each) white beans
- 1.5 ounces shiitake mushrooms, stems removed, cleaned, and sliced
- one medium shallot, diced
- 1 granny smith apple, diced
- 1/2 can pumpkin puree
- 2.5 cups chicken broth
- 1 tablespoon dried sage
- 2 teaspoons chili powder
- 1 teaspoon thyme
- grated cheddar cheese, for topping
Combine all except thickener and cheese in a crockpot. Stir to mix ingredients. Cook on high for 4 hours or low for 6. Add thickener (equal parts broth and cornstarch) if desired and heat on high for a few minutes to thicken sauce. Serve, topping with grated cheese.