Since it’s starting to get colder everywhere else in world except for LA, I figured now would be a good time to share some warm recipes! I’m such a sucker for hot soups. Even when we go out to eat, I’ll often choose a big bowl of soup rather than an entree because it hits the spot. Note to my DH, you got lucky because I’m a cheap date.
When it comes to cooking, I will gladly use any shortcut available. A package of all of the necessary seasonings already pre measured? Great. Microwave and it’ll be done in a minute? Even better.
These seasoning mixes from Crock Pot make my life so much easier. Plus, they fool my DH into thinking that I actually can cook! They have packets for other Crock Pot meals, too.
See that above? That’s all you need. Seriously! How easy can it get?
The result was mouth watering. I also baked some cornbread to go with it, but it tasted wonderful alone.
Recipe from the back of the Crock Pot seasoning bag.
Ingredients
- 2 lbs lean ground beef or turkey
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 2 cans (15.5 oz) kidney beans, undrained
- 1 can (15.5 oz) tomato sauce
- 1 package Crock Pot Chili Seasoning
Directions
- Brown meat in skillet and drain fat.
- Place cooked meat and remaining ingredients in slow cooker. Stir well.
- Cover and cook for 8 hours on low or 4 hours on high. Do not remove cover during cooking.
I’m going to make a classic: magherita 🙂 Can’t go wrong with that.
Where can I buy this Crock Pot original chili mix – no one seems to carry it.