There is nothing like that first bowl of chili of the season, especially slow cooked in the crockpot. Chili screams Fall, football and comfort food!
As I continue my journey as a diabetic, I decided to make a diabetic friendly chili for tonight’s dinner. I made two batches, the first being the meat version with turkey for David and I and the second is the vegetarian version for the kids. All the ingredients are the same except for the meat. I used a plant-based meat for theirs.
The kids had their chili with a side of cornbread, they love cornbread and always have since they were little ones, especially Kennedy.
What I love about crockpot cooking is its simplicity (depending on your recipe), you season and brown your meat, prep your vegetables, incorporate all remaining ingredients, and let the crockpot do the rest. Very easy with delectable outcomes.
In our house, we love spicy, so I topped mine with FRESH jalapenos, not required but sure is good. I also added a little shredded cheddar cheese and had it with a side of whole wheat crackers – DELISH!
Get the recipe from the recipe section of the blog.