Easy Slow Cooker Chili

We’re having this chili for dinner tonight!  It’s a cozy Fall meal, and very healthy!  Here’s the recipe for the chili (more about the bread in a different post):

4 Cans Organic Beans (this one has 1 red, 2 white, and 1 black)

1 or 2 Cans Organic Chopped Tomatoes (I prefer 2, but my kids prefer 1)

1/2 Large Onion, Chopped

1 Tbsp Organic Tomato Paste

3 Cloves Chopped Garlic

1 Cup Red Wine

Salt and Pepper to Taste

Chili Powder to Taste (at least a tablespoon)

Paprika to Taste (at least a tablespoon)

1 Cup Ground Turkey (I used leftover taco meat)

In this batch I also snuck in a finely chopped fennel bulb…got it past the critics and it added some good flavor!

Combine all ingredients in a slow cooker and cook on low for at least 4 hours.  Use the whole can of beans…don’t drain the liquid.  If there’s too much liquid in your mixture leave the lid off of the slow cooker for a while so the extra water can evaporate.  You can use raw ground meat, but put it at the bottom and cook on high for at least two hours before switching it to low.