Confetti Chili

As the weather cools I turn to soup, chili and stew as a staple in our diet.  When I make chili, it’s a Crockpot, whatever is on hand kinda thing.  Below is my basic recipe, please alter with whatever you may or may not have in your kitchen.

Oh, the blue Crockpot. It’s fugly, but it works.

Confetti Chili

Veggies/Beans:
Trader Joes Mirepoix
1 cup frozen corn – I like the TJ’s fire roasted corn
2 cans diced tomatoes – OR – 1 can diced tomatoes and 1 can tomato sauce
1 can black beans – rinsed – OR – 1 can refried black beans
1 can red kidney beans
1 can white kidney beans

Meat:
1 lb. stew meat – browned
1 lb. ground beef – browned
1 lb. ground turkey – browned
2 links chicken andouille sausage – cut into bite size pcs.
1 or 2 links smoked sausage – cut into bit size pcs.
1 heaping cup of diced rotisserie chicken
** I will only use 2 of these options.

Seasonings – these are all to taste:
Garlic
Chili powder
Cumin
Smoked Sea Salt – another TJ’s find
Pepper – it don’t matter if it’s black or white
Celery Salt or Celery Seed
Onion Powder – Penzeys has a great Toasted Onion Powder
TJ’s Black Pepper Sauce
TJ’s Habanero Hot Sauce
TJ’s South African Smoke Seasoning Blend

If needed, add a little water to cover everything.

Everything goes in the Crockpot on high for 4-5 hours or on low for 8.

 

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