Crockpot Turkey Sweet Potato Chili

It's 80 degrees in the middle of September, but soon enough Fall will be here for good and we will need as many Crockpot recipes as we can get our hands on. And I have a real keeper here!

This Crockpot Turkey Sweet Potato Chili is a deliciously lightened-up version of an old classic. It cooks low and slow all day long so that when you get home, you are greeted by a big pot of happiness and your home is guaranteed to smell of amazing fall flavors!

We will start by browning a diced onion and garlic in a bit of olive oil - and honestly, is there any better way to start a dish? Lean ground turkey joins the party next until it's cooked and crumbled, and that's all we need to do before throwing everything into our slow cookers. Dreamy, right?

Along with our turkey we need, not surprisingly, a peeled and diced sweet potato to join the Crockpot party. Diced tomatoes, tomato paste, black beans, white beans, and chopped bell peppers are very necessary. To keep the chili interesting, spice things up with the classics--a bunch of chili powder, paprika, cumin, red pepper flakes and oregano--plus a few dashes of something a little different--cinnamon! Trust!

What do I love about this chili? Well, it's easy. Super duper easy as any Crockpot meal should be. The turkey and sweet potatoes become incredibly tender and just melt in your mouth. The chili spices along with the cinnamon and tomato paste are warming and comforting. Extra bonus: this recipe freezes beautifully so you can make a batch ahead of time and store it in an airtight container for a day when you need a tasty meal in a hurry.

It may still be hot outside, but this chili is going to keep you warm and happy on the inside. So let's break out those slow cookers and get cookin'!

Ginger Mojitos

I think Monday is as good a day as any to talk about a new cocktail. I see no reason why a drink this refreshing has to wait until Thirsty Thursday, on account of I'm thirsty right now.

Today, we are talking about Ginger Mojitos. Doesn't that just sound so right!? Ginger and mint and lime often find themselves together in Thai cuisine, so the pairing already makes perfect sense.

The base of these mojitos is a ginger simple syrup (we've done that before: see here), ginger liqueur, and all the basics of a mojito, particularly loads of lime juice and fresh mint (in my case, straight from the garden because that's just how adults do).  As with any mojito, these are best enjoyed super cold, so I whipped them up first in a cocktail shaker with lots of ice then served in high ball glasses with even more ice. They are easy to guzzle and even easier to enjoy.

An infused simple syrup is incredibly--yes, I'm going to say it--simple to make. All you need is one cup of sugar, one cup of water, and whatever you want to infuse it with! In this case, that includes a knob of ginger, peeled and minced. The spicy ginger compliments the sweetness of the syrup plus the natural sweetness of the mint. A little tang from freshly squeezed lime juice, and please, please be sure it's freshly squeezed, and the perfect cocktail is born!

Cheers to Monday!