Make-Ahead Slow Cooker Chili

Our family loves chili, whether it's for a small, intimate family meal, or a big group get-together.  Either way, this chili is sure to please even the most discerning 5-year-old's palette.  What's more, this make-ahead chili can be tailored to satisfy a number of different dietary restrictions and still taste great.

Ingredients:
1.5 lbs ground turkey
1 tsp seasoning salt (Lawry's is recommended if gluten-free preparation is desired)
1 yellow onion, chopped (can also use frozen, pre-chopped onion)
1/2 large red bell pepper, chopped
1/2 large green bell pepper, chopped
1/2 large yellow bell pepper, chopped
2 cloves (or more!) garlic, diced
1 can kidney beans
1 can white kidney beans (cannellini)
1 can black beans
2 cans chipotle petite diced tomates (such as Western Family brand)
1 can garlic and olive oil flavored petite diced tomatoes (such as Western Family brand)
1 tsp (or more) chili powder
1 tsp dried basil
1/2 tsp oregano
salt and pepper to taste

Make-Ahead Preparation:

• In a large skillet over medium heat, combine turkey and seasoning salt.  Cook turkey for several minutes, breaking it up with a spatula, until brown and mostly cooked through.  Remove any extra fat with a turkey baster or paper towels.
• Add onion, bell peppers, and garlic to pan.  Cook for 2 minutes, stirring frequently, until onions and bell peppers are soft and no longer crunchy.
• Remove pan from heat and let cool.
• In a colander, drain and rinse beans.  Dry gently with a paper towel.  Pour beans into large freezer bag or container.
• Pour tomatoes, including juices, into freezer bag or container with beans.
• Add chili powder, basil, oregano, and salt and pepper to freezer bag or container.
• Once the meat mixture is cool to the touch, add mixture to freezer bag or container.
• Mix all ingredients.  If using a freezer bag, the kids love to help with this step by shaking the (tightly closed) bag all around.
• Freeze chili until ready to use.

To Serve:

• Thawing chili prior to cooking is optional.
• Place frozen or thawed chili in slow cooker.  Cook on high 3-4 hours, or on low 6 hours, stirring occasionally. 

This chili can also endure longer cooking times.  For example, I frequently start a batch of this home-made chili in the mornings before I leave for work, and cook on low all day (more than eight hours), to return to a delicious dinner all ready to go! 

Serve this chili with some of your favorite toppings, such as sour cream, shredded cheese, chopped onion, chopped green onion, the remaining halves of the chopped bell peppers, or my personal favorite, cottage cheese.

Makes approximately 8 1-cup servings.