Here is the crock pot chili and homemade cornbread I made for dinner this evening. The chili is the "Presidential Chili" from Stephanie O'Dea's crock pot cookbook, Make it Fast, Cook it Slow, and the cornbread is from the September/October edition of Clean Eating magazine. Both were really easy to make and both came out perfectly delicious!
For the chili I used extra lean ground turkey (original recipe calls for ground chicken), and most of our home grown red and green bell peppers and our tomatoes. I was really excited that the meal came out so well and look forward to trying more crock pot recipes throughout the winter.