I think the crock pot might be one of our favorite cooking appliances we own. Mike has used it pretty much every Sunday since football season started this year. Some delicious things we have made include The Bard family meatballs, southwestern chicken soup and beef barbacoa taco’s. Cooking with the crock pot takes a little bit of pre-planning but is definitely worth it! There is nothing like walking into your home after a long day at work or being out all day doing errands and having dinner hot and ready when you walk in the door. Plus your house smells pretty darn delicious!
This week I made Turkey Chili in our crock pot. This chili is made with extra lean turkey, lots of colorful peppers, black beans, kidney beans, and a variety of spices that makes for one hearty meal — minus the fat and calories! I baked up a box of Krustez brand corn bread to serve on the side.
Ingredients:1lb. extra lean ground turkey 1 (28oz) can of crushed tomatoes 1 (16oz) can diced tomatoes 1(16oz) can of diced tomatoes and green chilies (I used Rotel Brand) 1 (28oz) can of kidney beans, drained 1(16oz) can of black beans, drained 1 jalapeno, chopped (remove seeds if so desired) 3 peppers, chopped (1 red, 1 orange, 1 yellow) 1 medium yellow onion 2 tbsp chili powder 1/2 tsp garlic powder 1/2 tsp cumin 1 tsp red pepper flakes 2 cloves garlic, minced 1tsp vegetable oil Dash of allspice Salt and pepper to taste
2) Drain kidney and black beans and rinse in colander.
3) Dice peppers, jalapeno and onion and place aside.
Place all ingredients into crock pot. Stir to combine.
Set on low for 8 hours.
I decided to whip up a batch of Krustez cornbread on the side.
We topped our chili with sliced avocado, shredded cheddar cheese, a dollop of sour cream, cilantro, a couple tortilla strips and a splash of lime juice! I do love all the toppings 😉
Makes approx. 8 servings (approx. 250 calories per serving, does not include toppings)
Have a bunch of friends over to enjoy or freeze the leftovers!