Healthy Turkey Chili

Chili is one of my favorite things to make once the temperature drops. It’s comforting, filling and perfect for meal prep or no-fuss dinners. Made with lean ground turkey and packed with beans (hello, fiber), this is my all time favorite chili recipe! It comes together quickly and can be simmered on the stovetop or left to cook all day in the slow cooker. I personally tend to prefer a mild chili and this recipe is just that. Spicy chili lovers, do not fear!!! You can easily amp up the spice by switching out the mild spice packet listed below for a spicy blend.

Now let’s talk toppings! I like to serve this recipe topped with shredded cheese, crumbled tortilla chips, fresh cilantro and a dollop of plain greek yogurt (this squeezable version from Chobani is perfect for topping chili). If you feel like taking your chili to the next level, I highly suggest you try crumbling up a piece of your favorite cornbread in your chili! Mmmm…I’m going to go make a bowl now!

ingredients:

1 lb lean ground turkey

1 medium sized onion, diced

1 red pepper diced

1 - 15 oz. can black beans, drained and rinsed

1 - 15 oz. can kidney beans, drained and rinsed

1 - 15 oz. can pinto beans, drained and rinsed

2 - 28 oz. cans diced tomatoes

1 - 28 oz. can crushed tomatoes

1 packet Simply Organic Mild Chili Seasoning Mix

1/2 tsp cumin

1/2 tsp chili powder

salt & pepper to taste

*optional: shredded cheese, plain greek yogurt, crushed tortilla chips, diced red onion & fresh cilantro

directions:

In a large pot over medium heat, brown ground turkey. Add diced onion and red pepper. Cook over medium heat until onions and peppers are softened. Lightly season the mixture with salt and pepper.

If using a slow cooker, add browned meat mixture to the slow cooker at this time. Add beans, diced tomatoes, crushed tomatoes and seasoning packet to the meat mixture. Stir until combined. If cooking on the stovetop, cook for approximately 2 hours over low to medium heat. If using a slow cooker, cook on high for approximately 4 hours or on low for approximately 6-8 hours. Chili will thicken and the amount of liquid in the pot or slow cooker will decrease by about an inch. Salt and pepper to taste!