Servings: About 6-8
Prep Time: 20-minutes; Total Time: 4-8 hours
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 1 pound 95% lean, low-sodium ground turkey
- 1 medium white or yellow onion, diced
- 2 bell peppers of any color, diced
- 2 (16-oz) cans low-sodium tomato sauce
- 1 (28-oz) can no-salt-added diced tomatoes
- 1 (15-oz) can black beans
- 1 (15-oz) can kidney beans
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (optional)
- Black pepper, to taste
- Shredded cheddar cheese
- Diced avocado
- Plain Greek yogurt
- Diced red or green onion
- Fresh cilantro
- Wash your hands thoroughly with soap and warm water.
- Heat a large skillet over medium-high heat. Add ground turkey and diced onions. Cook until turkey is cooked through and no longer pink, while using a spoon or spatula to break up turkey into crumbles. Transfer cooked turkey and onions to slow cooker.
- Add remaining ingredients to slow cooker. Cover with lid and cook on low for 6-8 hours or high for 4-6 hours.
- Serve warm with optional toppings and a side salad or piece of cornbread. Let leftovers completely cool before storing in air-tight container in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.
Slow Cookers are great for making large batches of food. Prep this chili while at work or on your off day. Then, immediately divide into individual sized containers rather than one large container to help divvy up proper portions. Choose a small to medium size container that meets your energy needs.