Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, October 18, 2012


2 tbsp canola oil
1 cup chopped yellow onion
1 large red bell pepper, chopped
3 garlic cloves, minced

Heat the oil in a large skillet; add the onion, pepper, and garlic.  Saute until almost tender.  Transfer mixture to a crockpot or slow cooker.

1 1/2 tsp dried oregano
2 tsp ground cumin
1/4 tsp dried basil
1 tbsp chili powder
2 cans chili beans
3 cups chopped, cooked turkey*
1 can (16-oz) pumpkin
1 can (14.5-oz) diced chili-ready tomatoes
3 cups chicken broth

Stir the oregano, cumin, basil, and chili powder into the onion mixture in the cooker; blend together well.

Add the chili beans, turkey, pumpkin, tomatoes, and broth; stir to blend together.

Place lid on cooker and cook on low 7 to 8 hours or on high 3 1/2 to 4 hours.

*Chicken may be used instead of turkey.  Also ground turkey or chicken may be used but if fresh, it should be browned before adding to the cooker.

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