This recipe really stuck out in my mind for one particular reason: YOU DON'T HAVE TO BROWN THE MEAT! (Although if you're vegetarian you could very easily just leave it out and it would still be delicious.)

And thank goodness for that. I use my slow cooker because I love the idea of dumping everything in there in the morning and coming home at night and dinner is just sitting there, waiting for me, with tempting smells wafting through the house. (I'm just waiting for my kittens to figure out where the smell is coming from.)

But, lo and behold, my new recipe book, Five Ingredient Fix It and Forget It, had ONE recipe that didn't involve browning the meat in order to make tasting chili. Of course, then I added some of my usual favorite things to it...

Extra Easy Chili

2 28 oz. cans of diced tomatoes (I only had 3 14 oz. cans and one was garlic/onion/basil but still delicious. Maybe more so!)
1 lb ground beef or ground turkey, thawed
1 15 oz. can of chili (I used Hormel Hot)
1 clove minced garlic (I used more, of course)
1 packet chili seasoning (I used taco. Hey, it's what I had!)

My additions:

I chopped up half of a large onion and put the pieces into a ziplock baggie. I then added cumin, garlic powder, and hot sauce, closing the bag and shaking it, making sure the onion was covered in the spices. I placed it in the fridge for use in the recipe the next day.

I also added 1 14 oz can of red kidney beans. I prefer a chili with lots of beans. More scoopage!

To prepare:

1. Spray the crock pot/slow cooker with cooking spray.
2. Crumble the thawed meat onto the bottom of the slow cooker. (Hence why it should be thawed. )
3. Add in all the other ingredients. Do not drain the tomatoes.
4. Stir well.
5. Cook on Low for 6-8 hours.

Serve with chips, with some cheese, however you want it!