Crockpot Turkey Chili

Try my Pumpkin Cornbread for your perfect side to this Chili!

Mmmm….Fall is here and nothing speaks to me more than a hearty, warm and delicious meal. Typically I’d defer to a big ol’ glass of Cab Sauv to fulfill my “hearty” needs, but I guess I’ll settle for a bowl of yummy (and healthy) chili!

So let’s talk about this Chili. I would never, NEVER order Chili at a restaurant or even in the soup section at Whole Foods. It just never sounds good and it’s generally overly salty or overly bean-y. However, creating this masterpiece that is in the Crockpot AND packed with flavor makes me crave Chili every time Fall rolls around. Bonus: it’s v healthy and satisfying.

If you want to create a masterpiece of a meal, try pairing this Chili with my Pumpkin Cornbread–you won’t regret it!

P R E P

I know that the best part about doing something in the Crockpot is that you can just toss everything in without looking back, however there is a tiny bit of prep involved when you make Chili. All you’ll have to do is cook up your ground turkey with some chopped onion and garlic, but this is pretty painless! After that you can just toss everything in and get on with your day.

 

What you’ll need 

• A Crockpot! If you don’t have one, get one. SO worth it.
• A medium sized skillet.
• 1 pound of ground turkey.
• 1 yellow onion.
• 2-3 cloves of garlic; either finely chopped or minced.
• 1 15 oz can of corn.
• 1 15 oz can of tomato sauce
• 2 14.8 oz can of diced tomato (I typically go for the ones that are “fire roasted” or “with green chiles”).
• **2 15 oz can of black beans (drained) 
• 2 tablespoons Chili powder
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• 2 teaspoons brown sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Optional additions: Cilantro, cheese, sour cream, jalapenos, avocado, red onion…whatever you like!

**I do two cans of black beans because I really can’t stand kidney beans. I’d recommend you do kidney if you don’t have a freak aversion to them like I do!

Prep time: 10-15 minutes; 4-5 hours on low or 2 hours on high in the Crockpot.

Servings: 10

Directions

• Chop up your yellow onion and either mince/chop the garlic.
• Heat up your skillet on medium heat and add the ground turkey, onion and garlic.
• Cook until the onions are soft and the turkey is cooked all the way through (no pink showing). Add to Crockpot.
• Combine ALL other ingredients (aside from the additions) the your Crockpot.
• Set your Crockpot on either low for 4-5 hours, or on high for 2 hours.
• Add any additions (all that are listed above are a must-have for me!) and enjoy!

POST COOKING NOTES

• This Chili makes more than you’re prepared for if you’re eating solo or for two, so be prepared for leftovers! You can freeze for up to 6 months or refrigerate for up to 5 days in an airtight container. I’m not a huge leftovers person, but the flavor really soaks in over time, and as long as I still have a plethora or additions (avocado, cheese, jalapenos) I will eat this for an entire week.
• Turkey vs Beef? Totally your call–if you don’t care for ground turkey then you can substitute for ground beef and use the same ingredients/process. Ground turkey is generally healthier for you than ground beef, however it depends on the lean meat to fatty meat ratio. To learn more about the differences between the two (and there’s really not a major difference, if you ask me), check out this link: Ground Beef vs Turkey Meat: Which one is better?
• This makes roughly 10 servings, and is less than 200 calories. Therefore, binge-eating the pumpkin cornbread muffins or inhaling a bottle of wine is guilt-free and encouraged.

If you end up making this or have questions/feedback, I wanna know about it! Tag me @cayhay1351 on Instagram.

Advertisement