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Turkey Chili (One-Pot or Slow Cooker)

Name: Turkey Chili (One-Pot or Slow Cooker)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 teaspoons extra virgin olive oil; 1 medium – large onion, chopped (approximately 2 cups); 2 bell peppers, chopped; 1 pound ground turkey breast (can substitute with lean ground beef); 1 (28 oz) can crushed tomatoes, fire roasted; 1 cup chicken broth; 2 (15 oz) cans dark red kidney beans, rinsed and drained; 1 cup corn, frozen; 1 jalapeño, finely chopped (optional); 2 tablespoons chili powder; 2 teaspoons cumin; 1/4 teaspoon cayenne pepper; 1 & 1/2 teaspoons garlic powder; 1/2 teaspoon Himalayan pink salt; Greek yogurt; avocado; cilantro; green onion; grated block cheese; hot sauce

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With minimal prep, this one-pot turkey chili will easily be one of your go-to comfort meals.

This incredible, perfectly spiced chili is made with lean ground turkey, kidney beans and corn. It’s guilt and gluten-free, making it the perfect meal on a chilly night. We love to serve this dish with Pumpkin Cornbread Muffins. Listed at the bottom are quick and easy ways to recreate your leftovers!

As soon as it gets chilly outside, the slow cooker has a permanent place on our countertop. If you’re a slow cooker fan like we are, you’ll love this recipe. No slow cooker, no problem! This meal can also be made on the stovetop.

How to shop for the best ingredients:

Choose 100% cold-pressed extra virgin olive oil
Look for meat that’s 100% grass-fed and pasture-raised.
Choose chicken broth that’s made with limited, recognizable ingredients (or freeze leftover stock next time you boil chicken).
We recommend organic ingredients when feasible.

Top tips for prepping ahead: (on your food prep day or the night before)

Pre-chopping, cutting or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights.

Chop your onion, peppers and jalapeño
Brown your meat (if preparing in a slow cooker)

Last night, we made chili and had enough leftover to feed an army. So we don’t get sick of it, we do two things:

We freeze half of it in a huge mason jar for dinner down the road. Leave a 2-inch clearance between the top of the jar and the chili. Frozen liquid expands, so don’t overfill it or the jar will crack. Trust us, we know from experience… EEK!
We also recreate our leftovers so that our family doesn’t get sick of the same old thing. Tonight, we’ll be adding a little curry and cheese to make stuffed peppers with our leftover chili.

How to “reinvent” your leftover chili:

In next to no time, you can whip up a different, yet delicious meal.

In a breakfast burrito
As a side to scrambled eggs
On a bed of greens topped with a sprinkle of cheddar cheese
Layered in an enchilada casserole
Chili Stuffed Peppers: A great way to put a spin on leftovers from this meal is by adding a little curry, some whole grain rice and stuffing a pepper. Cut off the top of a bell pepper, remove seeds, stuff pepper half full with chili, layer a small amount of cheese and fill remaining space with chili. Top stuffed pepper with a small amount of cheese. Place in baking dish and bake at 350 degrees for 20 minutes or until pepper softens and center is warm.
Layered in a taco dip (Greek yogurt, salsa, shredded lettuce and cheese)
With homemade tortilla chips for dipping

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