Quick & Comforting Crock Pot Chili

December 2012

Lost in the hustle and bustle that is the holiday season can be the little, finer things. So while scrambling to get the latest Tea-set Barbie for Suzie and PlayStation XI for Bobby, don’t forget about some good eats for yourself and your family.

But who’s got the time, you ask? Relax; we’ve got this. For WY Enterprises’ latest Quick ‘n Easy meal, Quick & Comforting Crock Pot Chili, we’ll show you the easy way to use an old, reliable kitchen assistant to cook up some culinary goodness in record time.

Most busy cooks have become familiar with the magic and convenience of a crock pot (a.k.a. slow cooker). This little device came in handy for many moms back in the seventies and in the last few years it has seen a resurgence of interest as moms (and dads) continue to juggle work, kids, pets, sleep and nutrition.

This month's recipe is a hearty and comforting crock pot chili. Prep time is 10 minutes and can be accomplished in between morning cereal and packing lunch boxes. Best of all, dinner is ready when you get home and cleanup is a snap with this one-pot wonder!

Try this recipe out and This email address is being protected from spambots. You need JavaScript enabled to view it. to let us know what you think. Bon appetit!


  • 1 medium garlic bulb (about 15 cloves), separated and peeled
  • 1 pound ground skinless turkey breast*
  • 1 (10z) package crimini or white mushrooms cut into quarters
  • 1 large onion, peeled and chopped
  • 1 (14 1/2oz) can diced tomatoes in sauce
  • 1 (8oz) can tomato sauce (no salt added)
  • 1 (15oz) can black beans, rinsed and drained
  • 2 tablespoons ancho chili powder
  • 1 tablespoon raw sugar
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon ground cloves
  • 1/4 cup light sour cream (traditional or vegan, optional)
  • 2 tablespoons chopped fresh cilantro (optional)

*EZE VEGAN: To veganize this recipe, substitute ground turkey with meatless ground crumbles or soy chorizo for some extra spice


Bring a small saucepan, half filled with water, to a boil. Add the garlic; reduce the heat and simmer two minutes. Drain. Transfer garlic to a five- or six-quart slow cooker.

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, stirring frequently to break it up, until almost cooked through, about five minutes. Transfer to the slow cooker. Add the mushrooms, onion, tomatoes, tomato sauce, beans, chili powder, raw sugar, Worcestershire sauce and cloves. Mix well.

Cover and cook until the turkey and vegetables are fork-tender, four to five hours on high or eight to 10 hours on low (preferred).

Garnish with sour cream and cilantro, if desired. Serve with green salad or fresh raw vegetables. Serves 4 - 6