Here’s a quick, low fat and high fiber recipe to keep you warm on these brisk winter nights. I make this recipe every year, several times. I stock my freezer with it and have it ready to go when I’m in a pinch. It’s done in a slow cookerwhich makes it super easy for busy moms, and it’s easily adaptable to what ingredients you have on hand. It’s inexpensive and easily adjusts for a crowd. It’s great by itself or on top of a hot dog.

And, it’s even award winning!

Okay, I only got second place, but I lost to a professional chef at a chili cookoff, who used filet mignon in his chili. Now does that even seem fair?

Try it. You might like it. It cooks all day on its own, giving you time to go do something else fun and productive. But at the very least, leave comments below and let me know what you think. Oh, and by the way, if you scroll over the icons below, you can easily print this.

Anna’s Chili

I have a very large – 7 Qt – slow cooker, so I typically double this recipe. You can adjust it for whatever size you’ve got.

• 8 oz. lean ground turkey (you can use beef instead if you want)
• 2 14.5 oz. cans diced tomatoes
• 1 15 oz. can kidney beans, rinsed and drained
• 1 15 oz. can pinto beans, rinsed and drained
  • (In the chili pictured above, I used only kidney beans and not pinto beans because that’s what I had in my pantry. That’s the beauty of this – use whatever beans you’ve got.)
• 1 15 oz. can tomato sauce
• 1 cup chopped celery
• 1 cup chopped onion
• 2 Tablespoons chili powder
• 2 Tablespoons dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• dash of chili garlic sauce (completely optional, but if you don’t use, I’d put in a dash of cayenne pepper)

Brown the meat and drain. Combine with all other ingredients in a slow cooker and give it a good stir. Cook on high for 4 hours, or on low for 8 hours. Serve with whatever you like on top.