Now that fall is officially here, it’s time to begin making one of my favorite recipes again… spicy turkey chili! The best part about this recipe is that the slow cooker does most of the work for you.
It’s the perfect meal prep recipe for weekly lunches, tailgates, hosting a party, or for when you’re just in the mood for some comfort food.
What’s even better is that it’s healthy! The chili is packed with protein to keep you feeling full and satisfied after eating.
When I first stated eating healthier and gave up chips and cheese I thought I wouldn’t be able to enjoy my chili anymore. Surprisingly enough, it’s tastes delicious even without them! Now instead of topping my chili bowls with mounds of cheese, I sometimes enjoy it with slices of avocado instead. I’d love to hear what your favorite healthy chili variations are! Enjoy! :)
- 1 lb ground turkey meat
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes, 28 oz
- 1 can tomato paste, 12 oz
- 1 can diced tomatoes, 15 oz
- 1 can black beans, 15 oz
- 1 can kidney beans, 15 oz
- 2 tbs chili powder
- 1 1/2 tbs cumin
- 1/2 tsp red cayenne pepper
- 1 tsp salt
- Cook the onions, garlic, and turkey meat a large skillet over medium-high heat, stirring until the onions become tender and the turkey meat crumbles and is mostly brown.
- Drain the turkey mixture and spoon into a slow cooker. Stir in the remaining ingredients.
- Cook on low for 6-8 hours. Serve and enjoy!