There is nothing better than a pot of chili on a cold day. There is also nothing better than something that you can throw in the slow cooker, go do your 500 things, and come home to a delicious hearty meal. I am always looking for meals that I can make in my Crock-Pot—because let's face it, there are only so many hours in the day. Between getting your kids to school, work, trying to squeeze in a workout, after-school activities, and homework, time flies. Therefore, the crock is a parent’s best friend.
I love this recipe, not only is it full of lean turkey for protein, you can add as many protein-packed beans to it as you wish. I added chickpeas this time to give a different texture from the usual suspects. I also found the green peppers and onions on the farm, so that was a score because they were delicious. Hope you enjoy this healthy Crock-Pot chili as much as we did.
If you are vegetarian, you can add quinoa to the recipe instead of the turkey. This is a great alternative to meat. Here is a recipe for a delicious quinoa version .
Finished chili. You can add brown rice, diced onions, jalapenos, hot sauce, shredded cheese or low-fat sour cream.
HEALTHY CROCKPOT CHILI
- Two 14.5-oz cans chili-style diced tomatoes
- 1 can tomato sauce
- 2 lb. lean ground turkey
- 4 Tbsp. chili powder
- One 15-oz. can kidney beans, drained and rinsed
- One 15-oz. can black beans, drained and rinsed
- One 15-oz. can garbanzo beans (chickpeas), drained and rinsed
- 1 green pepper, chopped
- 1 onion, chopped
1. Brown meat with chili powder in large skillet; drain.
2. Add the meat, undrained tomatoes, tomato sauce, beans, green pepper and onion to Crock-Pot.
3. Cook in Crock-Pot on high for 4 hours. Set to warm.
May need to add a little water, about 1/2 a can.
Fat 8 g
Protein 15 g
Carbs 11 g
More from food