Laura's Slow Cooker Chili

There's various forms of this recipe on the Internet. But I wanted to share with you how I've adapted it for our gluten-free, casein-free, frugal family. I've made a few changes to the original recipe for our family-size, dietary restrictions, and taste. This recipe is just enough to feed our family of 7, including three teenage boys. It goes even further with a pan of cornbread. But I've yet to perfect GFCF cornbread...

Laura's Slow Cooker
Chili

adapted by Beth @ I Can Fly

2 lb. ground turkey

3 8 oz. cans tomato sauce

6 tbsp. honey

3 tbsp. cornstarch

1 1/2 tsp. salt

3 15 oz. cans kidney beans, drained

2 15 oz. cans black beans, drained

3/4 medium onion, chopped

3 tbsp. chili powder

2 1/4 tsp. garlic powder

1 1/2 pinches black pepper

1 1/2 pinches allspice

additional salt to taste

Brown turkey; use oil if necessary. Drain. Mix tomato sauce, honey, cornstarch and salt in a saucepan. Heat to boiling. Simmer till thick. Coat slow cooker with cooking spray. Put in browned turkey, thickened sauce, and remaining ingredients. Stir to mix. This is a thick chili; add water if desired. Cook on high for 4 hours or low for 8. Good served with corn chips, soy sour cream, cheese-sub or cheese if tolerated.

I would estimate I make this meal for under $6.50, feeding 7.

You can find loads of frugal tips at Frugal Friday on Crystal's Blog, Biblical Womanhood.