Halloween night is chili night. A good hot meal is just perfect before sending out the kids to trick or treat in the cold. I was introduced to this tradition when I married my husband. His family always had a big family dinner together before heading out. Since my husband had diabetes, they wanted the focus to not just be on candy since he couldn't have it. So it became tradition to have a family dinner together.
*Just a Note: Back in those days those with Type 1 diabetes were told not to eat sugar. With medical advancements, those with Type 1 or insulin dependent diabetes can count the amount of carbohydrates in a meal and take insulin for it, allowing for more freedom in eating. (But still difficult at times). Some with Type 1 diabetes still choose to not eat sugary treats. (And that's OK!)
We chose to continue the chili tradition in our family. My husband's family makes this chili recipe and serves it with corn chips like Fritos. I like it with cornbread. Tomorrow I'll share a recipe for ghost cornbread.
But for now, try this chili recipe. It's easy to throw in the crockpot, or cook's up in 10 minutes on the stovetop. Either way, it's an easy simple recipe.
Homemade Chili
Serves 4
1 lb ground turkey, browned and cooked (vegetarians/vegans omit this)
1 8 oz can diced tomatoes
1 8oz can tomato sauce
1 15oz can kidney beans
1 pkt McCormick chili seasoning
CROCKPOT INSTRUCTIONS: Place all ingredients in a crockpot. Stir to mix, then set crockpot on desired setting. For low, cook 2-3 hours, or on high for 1-2 hours.
STOVETOP INSTRUCTIONS: In a large saucepan, bring all ingredients to a boil. Cover the mixture, then reduce heat to medium and simmer for approximately 10-15 minutes or until mixture is warmed. Stir before serving.
TO SERVE: Place chili in bowls and top with cheddar cheese if desired. Serve with corn chips (like Fritos) or cornbread.
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