March 18-Crock Pot Turkey Chili

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Well since I just came up with this idea and I’ve already done the cooking, I won’t have prep pictures. A couple hours ago I prepared my crock pot for turkey chili. I am a BIGGGG fan of foodgawker.com –which is where I got the recipe. This website is a search engine for yummy recipes, it searches through cooking blogs for the recipes. Thankfully, I had all of the ingredients in my pantry already so it was super easy. I first browned the ground turkey (1lb) in a large skillet. Browned may not be the best word since it is turkey–the meat turned a whitish gray color when it was ready. Once it was cooked, I added 1 chopped yellow onion, 2 large cloves of garlic, 1 Tb of chili powder, 1 tsp of sugar and cumin, and 1/4 tsp of salt. Boy did this skillet smell delicious. I sweated the onions and everything else for about 5-7 minutes on medium heat. Once the onions were tender, I transferred the contents of the skillet into the crock pot. I added a 6oz can of tomato paste, 1 undrained can of kidney beans, 1 undrained can of white beans, and 1 undrained can of tomatoes. Mix mix mix and I set the crock pot to simmer on low heat for about 4 hours. Oh and did I mention? Not only is this chili DELICIOUS, it is one of the healthier recipes: 221 calories for a good sized serving.

 

 

Slow Cooker Chili
Serves 4 – 6

  • 1 lb. 99% fat free ground turkey
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1 tablespoon chili powder
  • 1 teaspoon  sugar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 1 (15-ounce) can kidney beans, undrained
  • 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
  • 6 oz. tomato paste

Cook the turkey in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 6 ingredients (onion through garlic), and cook for 5 – 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans, tomatoes, and tomato paste.

Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese and other toppings of your choice.

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