Hi guys! If you know me, you know that I am on a steady diet of chili for lunches pretty much from when the first fall leaf hits the ground until at least Valentine’s Day. I seriously make it in the crock pot on Sundays and eat it every day until Friday! I don’t know how I never get sick of it but I don’t and I’m pretty sure you won’t either!

If I am being completely honest, this post has been sitting in my drafts since JANUARY 13th!! About the time I share this recipe!! Don’t ya think?!

INGREDIANTS

1 lb - cooked ground turkey, ground beef or veggie crumbles (all three are good, I use whatever I have on hand)

1/2 of a diced white onion

diced mushrooms (amount for preference)

1 can (29oz) of tomato sauce

1 can (15.25oz)- black beans (drained)

1 can (15.25oz) - kidney beans (drained)

1 can of drained corn

1 can(16oz) - chili beans

1 can (10oz) - Mild Rotel

garlic salt to taste

onion powder to taste

salt to taste

pepper to taste

paprika to taste

cayenne to taste

INSTRUCTIONS

In a skillet cook the meat, I add salt and pepper and minced garlic for seasoning.

Then add in half of a diced white onion and diced mushrooms!

While the meat is cooking drain and rinse the can of kidney beans, black beans, and corn.

Once the meat and veggies are cooked down, add everything else to the crockpot!

Add the seasonings to the crockpot and then cook on low for 8 hours or high for 4 hours.

Serve with Fritos and cheddar cheese!