Summer sundays were filled with multiple recipe experiments and chaos, I’m planning fall and winter sundays to be filled with nothing but relaxation (maybe a little chaos). Just crisp air, good reads and my slow cooker. Slow cookers (AKA Crock Pots) are the absolute BEST investment… Although I confess, it was gifted to me by my friend Matt. Had I known how amazing it was before, I would’ve had this for years. I mean, 20 minute prep time… into one big bowl… cooking itself into deliciousness within 4-6 hours with zero maintenance? Come & go as you please. WIN!
While I have no opinion about football, my boyfriend does and this turkey chili recipe is the perfect game day dish. It’s hearty, full of protein, really filling, and healthy! There are no bad ingredients in here, not even sodium-ridden stock. If you aren’t watching football (ahem), this is still the perfect recipe to enjoy all week long between work lunch, dinner and friendly gatherings.
1 tbsp olive oil
1 lb lean ground turkey
1 medium onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
2 (15 oz) cans tomato puree
2 (15 oz) cans petite diced tomatoes
2 (15 oz) cans black beans, rinsed & drained
2 (15 oz) cans red kidney beans, rinsed & drained
1 cup frozen organic corn
2 tbsp chili powder
1 tbsp cumin
Salt and pepper, to taste
Optional Toppings: green onions, shredded cheese, avocado, Greek yogurt. We also bought corn bread from Whole Foods–sooo good.
- Heat oil in a skillet over medium heat. Place turkey and cook until brown, pour turkey into slow cooker.
- Add the onion, peppers, tomato sauce, diced tomatoes, beans, jalapeños, corn, chili powder and cumin to slow cooker. Stir and season with salt and pepper.
- Cover and cook on high for 4 hours or low for 6 hours. Serve with toppings, if desired.
Recipe adopted from Two Peas & Their Pod.