Mom’s Chili

live for fall recipes… especially when it involves chili with corn chips 😮‍💨 The temperature is finally starting slightly drop in LA, so I thought I’d whip up a batch of my moms chili! I grew up with this recipe and tbh, it’s the only chili I’ve ever made… it’s classic, it’s simple, and it’s so easy to make. I used my instant pot, but you can also follow the same the directions with a big stock pot and cook on the lowest setting on your stove. A crock pot will also get the job done 👍🏻

Ingredients:
1 large can crushed tomatoes @centofinefoods
1 small white onion diced
1 lb ground Turkey
1 tbsp minced garlic
1 tsp oregano
1 packet of @carrollshelbyschili packet (this is key, not an ad)
1 can kidney beans drained
1 can pinto beans drained
1 can black beans drained
1 can green chilies

Directions:
1. In the instant pot or large stock pot- Sauté the onions, Turkey, and garlic with the all of seasonings until the meat browns.
2. Add in the can of crushed tomatoes. Fill the empty tomato can about half way with water and pour into the pot. Add in the rest of the ingredients and slow cook with a lid on for about 4-5 hours.
3. Top your chili off with all of the desired toppings! I used cheese, avocado, Greek yogurt, corn chips, & hot sauce 😤