I don’t take out the crock pot a whole lot in the warmer months. I’m not sure why since it’s so convenient. And Sundays are especially great for crock pot dinners.
We often take the weekend to get chores done and prep for the week so often the last thing I feel like doing is making dinner. And I know I am not the only one!
So we throw a bunch of ingredients in the crock pot, set the timer and just wait for it to do the dirty work.
And today especially with daylight savings, I just know by the time dinner rolls around, I will not want to deal with making dinner!
For me it’s not the getting up early – mmhmm yeah hi 4:45am- since I am still getting the same amount of sleep, it’s the rest of the day that just feels extra long.
You think oh great it’s almost snack time.. oh just kidding it’s only 7:30am. Better go make another pot of coffee…
On a positive note though, another synonym of Sunday in our house is football. And what better dinner on Sunday football then a big bowl of chilli!
Chilli is so easy to throw together in a pinch too. Just grab a bunch of pantry ingredients and it doesn’t really have to follow a recipe.
And bonus: We always have leftovers for the week or the freezer!
For this chilli I decided to keep with the fall harvest theme and added some squash and apple.
Since those ingredients are a little sweeter –and because of the kids – I swapped out the traditional chilli and spicy seasoning for some cinnamon and nutmeg!
You’ll notice I also used turkey instead of beef. I think it would also work really with beef and I have nothing against it. We just typically stock ground turkey instead of ground beef. I find it is a little easier to digest and way more affordable.
We do love red meat and still buy it on occasion for burgers or steaks but since my husband started hunting that is usually where our red meat comes from.
It isn’t a taste everyone is fond of but I don’t mind game meat and the kids don’t seem to notice either so it’s a win win for everyone.
So here is some inspiration if you want to switch up your chili game or just want an easy dinner!
Turkey, squash and apple chili
- 1 lb ground turkey
- 1 small butternut squash or half a big one
- 2 red apples
- 1 medium onion
- 4 garlic cloves
- 1 can diced tomatoes
- 1 can black beans
- 3 cups tomato sauce
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp avocado oil
- Heat a pan on medium high heat and add in the oil.
- Cook your ground turkey in the pan, covered, for about 7 minutes or until mostly cooked through then set aside.
- While the turkey is cooking, peel and cube your squash in small pieces then add to a crockpot.
- Dice the apples and the onion, and mince the garlic before adding to the crockpot.
- Drain and rinse the black bean then also add to the rest of your ingredients along with the diced tomatoes with its juices and the tomato sauce.
- Once cooked, make sure to break it apart and add the turkey to the crockpot.
- Season, mix and cover then set a timer for 4 hours on low.
- Stir occasionally and taste to adjust spices to your liking if desired.
- You can eat as is or top with diced fresh apples and aged cheddar.