I can't wait to whip up this yummy chili! 

Recently, I realized that I've failed as a girlfriend, daughter, and soon-to-be mom...already. It occurred to me that I've never made real chili. Not once. Sure, my white chicken chili is the bomb.com, but that's not your typical, hearty, winter-time chili. I was disappointed in myself. As a passionate Crock Pot user, I have let down my slow cooker in the worst way.

So, I did some digging around the web and found an amazing (and healthy) recipe for chili. It seems easy enough, so I wanted to share it with you guys.

Here's what you'll need:

1 pound extra lean ground turkey or chicken, lean

1 tsp minced garlic
2 (15 oz) cans Kidney beans, dark red (I'm making mine without beans because my boyfriend will literally burn the house down if beans are in ANYTHING)
1 tsp Oregano
1 Red bell pepper
1 (15 oz) can Sweet corn
1 (28-ounce) can Tomatoes or crushed tomatoes
1 Yellow onion
1 1/4 cups Chicken broth
1/4 tsp Cayenne pepper (I'm for sure adding some more of the spicy spices, because I want it to have a kick)
4 tbsp Chili powder
2 tsp Cumin
1/2 tsp Salt
2 tsp Olive oil

First, you'll need to brown the turkey in a pan with the olive oil and some salt and pepper to taste. You could add the onions to the meat as well, if that sounds better to you.

Once your turkey is nice and brown, throw it in the crock pot with all the other ingredients and cook on LOW for 6 hours. If you're using the beans, don't add those until about an hour before the chili is done...or until the beans are tender.

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