Chunky Crockpot Chili

With cool fall weather approaching, I love to whip up a batch of this comfort food. There are so many different versions of chili- meat vs. vegetarian, beans vs no beans,  thick and chunky vs. thin and soupy, tomatoes vs. no tomatoes, spicy vs not spicy, etc. I think I could create a food blog of just the many different chili recipes I have tried. This one would be at the top of my list of favorites! Add an extra jalapeno or some squirts of sriracha if you like it hotter.  Adjust the spices to fit your preference. Be creative!  I even threw in a half cup of quinoa to my last batch.

Chunky Crockpot Chili

1 lb ground turkey
1.5 lb of round steak, cut into small cubes
1 20oz large can of crushed tomatoes
1 14 oz can kidney beans, drained
1 14 oz can black beans, drained
1 14 oz can pinto beans, drained
1 14 oz can refried beans (or a small can of tomato paste)
2 ears of corn, cut off the cob
1 green pepper, chopped
1 jalapeno, chopped (leave ribs and seeds in if you want more spiciness)
2 large yellow onions, chopped
2 sweet potatoes cut into 1 inch chunks
2 stalks of celery, chopped
3 medium cloves garlic, chopped
1/4 cup chili powder
1 T paprika
1 tsp cumin
1/4 cup molasses
salt and pepper to taste

1. Brown ground turkey and add to crockpot
2. Add all other ingredients, except for refried beans,  to crockpot and stir to mix thoroughly.
3. Cook on low for 8 hours. During the last hour, stir the refried beans in to thicken the chili (or use tomato paste).