Hi gals, sorry it's been a few days since I've contributed to our column. I was off visiting family for the tail end of our Christmas holidays.
I think you'll all like this (except our lone vegetarian in the group):
Judy's Crockpot Turkey Chili
1 lb. ground turkey
1 (15 oz.) can whole tomatoes (do not discard the juice)
1 (15 oz.) can white kidney beans, drained
1 (15 oz.) can tomato sauce (you can substitute spaghetti sauce if you'd like)
2 bay leaves
1 medium onion, chopped
1 (small) can tomato paste
1/2 cup red wine
1 1/2 tsp. basil
red pepper and chili powder to taste
Thoroughly brown the turkey. Drain. Place in your crockpot then add all of the remaining ingredients. Cover and cook for at least 3 hours.
I think you could substitute TVP (textured vegetable protein) for the meat and still have a great vegetarian chili.
High in protein and a bit of healthy red wine tossed in to boot.
I have made it even healthier by adding chopped carrots and mushrooms before.