Mary's Slow Cooker Chili Re-Made on the Stove

On this dreary, misty fall afternoon, I decided my turkey chili needed to be re-made for consumption purposes and photographs.  I paired it with a whole wheat serrano pepper and smoked cheese corn bread.  I used the recipe on the bag of corn meal, using serrano peppers in place of jalapenos and whole wheat pastry flour in place of white flour.  I also added a fresh, diced jalapeno pepper into the chili for an added kick.  This recipe is extremely filling and could easily serve from eight to ten people especially if served with corn bread.  If you don't have a slow cooker, simmer on stove top for one hour covered and then an additional forty five minutes uncovered.  If you think it tastes good the day you make it... just wait for tomorrow!

Garnish with hot sauce, diced avocado, diced red onion, smoked cheese and Greek yogurt.



Serve with corn bread...



...on a chilly Fall afternoon with family and friends.