Best Chili Ever

Inspired by the Easy Slow Cooker BBQ Turkey Chili recipe found at Simple Nourished Living, this recipe is my boys all-time favorite chili dinner.

When people ask me what we call this slow cooker meal (because I do make it for guests often), I have to tell them how my boys have dubbed it the best chili ever to distinguish it from the chili recipes I have tried that do not measure up to their sensitive culinary palates.

It is delicious, easy, and can quickly feed a large group of people when doubled. In a pinch I’ve made it on the stovetop, but nothing compares to assembling it the day before and letting the flavors blend together in the fridge overnight. It can also become a gluten-free meal by selecting a taco seasoning that is marked as such and minding your additional toppings.

What you need:

• 28 ounce can crushed tomatoes
• 14/15 ounce can kidney beans 
• 14/15 ounce can black beans
• 14/15 ounce can white beans
• 14/15 ounce can pinto beans
• 14/15 ounce can corn
• 1 cup sweet baby rays BBQ sauce
• 1 packet of taco seasoning
• 1 package mild Italian sausage*
  (*If you can find it, this is easier to prepare without the casing. You could also substitute Turkey sausage to bring the calorie count down.)

How to make it:

1. Spray a crock pot with cooking spray. 
2. Cook the sausage, drain, place in the crock pot.
3. Drain the four cans of beans plus corn, rinse, and place in the crock pot
4. Add crushed tomatoes, cup of BBQ, and taco seasoning. Mix well.
5. Cook for 4-5 hours on low.

Extras:

What makes this chili recipe so versatile is the ability to elevate it’s flavors for a more grown-up audience. Try using any combination of the following mix-ins to change up the standard recipe and add a little flair to your next party.