Hello, dear readers! Welcome back! Yes, the 3 Broads have been on a bit of a hiatus, but we are back and ready to share our meals with you. Think of it as a big, happy family dinner-except instead of getting to eat with us, you sit at the kids’ table (aka your computer desk) and watch us enjoy all the delicious food. But the good news is, you’re of course welcome to try this at home! And thus the circle is complete.
Fall weather is upon us, here in 3 Broads land, and you know what that means: the crock pot has been put back into use.
I’m always on the lookout for new and tasty crock pot meals. My family is always on the go, and nothing is better than coming home after a long day of work, dance classes, rehearsals, practices, and meetings to a hot meal, ready and waiting. I’ve perfected this over the years and now get all of my ingredients prepped the night before, making it even easier to toss it into the crock pot before I head out the door in the morning.
The latest recipe I’ve attempted is Turkey Bean Chili. Yes, chili in itself is no great revelation, but I definitely mixed it up with the ground turkey as the base.

Chopped, minced, rinsed, and drained!
The recipe I based my chili off of called for green bell pepper, but not being a fan, I chose to use a yellow instead. chopped up coarsely, you will also need to mince 2 cloves of garlic, half a large onion, and, of course, at least one can of black beans, rinsed and drained.

On the way to a delicious dinner!
Meanwhile, back at the crock pot, add your wet ingredients and seasoning. I used 2 cups of tomato sauce, 8 oz of tomato paste, 1 cup of beef broth, then 1 tablespoon of cumin, one of chili powder, sprinkled in red pepper flakes and about 1 teaspoon of crushed coriander.
Add about a pound of ground turkey, toss in your chopped ingredients and beans, let it bubble away while you’re hard at work and…

Viola! Dinner is served!
I of course whipped up some corn bread muffins when I got home. To me no chili dinner is complete without them. Enjoy!