My mentor, Catherine Montagne, gave me this recipe to try. Her sons all told me it was delicious and hearty, so, with her help, I whipped up a batch. In essence, you just brown some turkey in a skillet, chop up a bunch of vegetable, throw in some beans and tomato sauce, put it in the slow cooker and let it simmer. It was pretty quick to prepare, and I put it on to cook before I left for crew practice, and when I got back a few hours later, I had a hot and hearty meal waiting for me.
To accompany my chili, I made some cornbread (I have to admit that I cheated, and it was from a box). I'm sure if I had made it from scratch it would have been better, but it was still pretty tasty and the perfect thing to go with my chili.
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