Turkey Chili

I can't believe Thanksgiving is finally here! I am so beyond excited! I think it is so silly when people complain about splitting up their holidays between multiple families, because we honestly couldn't be happier about it! We get THREE dinner leftovers. Our first Thanksgiving dinner was celebrated at my dad's house. We had a very traditional Thanksgiving, it was fantastic...all of Grandma Denton's recipes! I contributed by bringing pumpkin cake. (Click here for the link.) Our family is all about getting creative, and so for Thanksgiving dinner at the Vance house, we are mixing it up and having turkey chili instead of a traditional turkey. As much as we love Thanksgiving leftovers, chili is something we can freeze for a while and wont be stuck having turkey everything for the next week. Don't worry though, all of our side dishes are sticking to Thanksgiving traditions!

Turkey Chili

Ingredients: 

2 lbs lean ground turkey

3 1/2 cups canned pinto beans

3 1/2 cups canned red kidney beans

3 1/4 cup tomato sauce

3 1/2 cups petite cut diced tomatoes

2 cups diced celery

2 teaspoons salt

2 teaspoons pepper

2 cups water
(I suggest adding a cup of chopped onion to the chili, but Marc is very allergic to onions so I can't!) 

Additional Toppings:

sour cream

shredded cheese

tortilla chips 

Directions: In a skillet, brown the turkey and drain any access fat. Add the turkey and all ll remaining ingredients into the crock-pot. Cook on low for four hours. 

Additional Information:  

Based off of twelve servings per batch, there are 320 calories per serving. Along with being delicious, this recipe is very budget friendly, each serving costs about $1.10.

How cute are these bowls? I found them at Goodwill for 79 cents each! They are perfect for our shredded cheese and sour cream toppings!