Fall Flavor: Healthy Crockpot Chili

As the leaves begin change, the days get shorter, and we settle into our back to school routines, our lives definitely get busier.  It's nice to come home to the comforting smell of a dinner already prepared and waiting for you.  And chili is one of those rare comfort foods that is actually good for you!  Here is a super simple and yummy version that I love to make.  This is a lightly spicy version that is good for both kids and adults.  For a little more kick add a couple more jalapenos!

Chili Recipe

Ingredients

1 tablespoon olive oil

1 ½ pounds ground turkey

1 onion, chopped

1 green bell pepper, chopped

1 jalapeno, seeded and diced

2 tablespoons minced garlic

1 (25 oz) can black beans*

1 (25 oz) can pinto beans*

1 (25 oz) can kidney beans*

1 (28 oz) can fire roasted diced tomatoes*

1 (15 oz) can tomato sauce*

1 (15 oz) can fire roasted diced tomatoes with medium green chilies*

4+ tablespoons chili powder

1 teaspoon oregano

Dash of cumin

Salt to taste

*I like to buy low sodium beans and tomatoes when possible.  Then I can add back in the high quality sea salt to taste.  It gives me more control, and I like to eat low sodium for an anti-inflammatory diet.

Fresh ingredients in the pot ready to slow cook!

Directions

1. Heat the olive oil in a heavy skillet on medium high heat.  Cook the turkey meat.
2. While the turkey is cooking, dice the vegetables and add to the slow cooker.  Drain and rinse the beans, then add to the slow cooker.  Add the tomatoes and spices to the slow cooker.  Add the meat and stir to combine.

3. Cook for 4 hours on high.  Serve with tortillas or rice, a sprinkling of grated cheese and chopped green onions, or however you like your chili! 

   
   
   
   
   (You can download and print a formatted copy here.)
   
   
   
   
    

    

    

    

   Enjoy!