Logan and I spent this past weekend redoing our pantry. To do this, we had to completely empty out our pantry…unloading everything onto every bit of counter and table surface space that we had in our kitchen. There was no room to cook and no time to slave in the kitchen. Answer: Crock-Pot. This Crock-Pot Turkey Chili is full of awesome protein and fiber. So filling, easy, and very healthy.
On a side note, I apologize in advance for the picture quality. With the chaos, I managed to loose my camera’s battery charger. I had to use my old camera…therefore, bad quality photos. Hopefully, you can see through them, and know that the food tasted fabulous.
Logan also wanted to say a BIG thank you to Kala for bringing him this tasty Highland Brewery beer.
Crock-Pot Turkey Chili
- 1 pound ground turkey
- 1 medium onion (diced)
- 1 15 ounce can reduced sodium black beans
- 1 15 ounce can no salt added corn
- 2 14.5 ounce no salt added can diced tomatoes
- 1 16 ounce can reduced sodium garbanzo beans
- 4-6 slices (diced) canned jalapenos (or more if you like it spicy)
- 2 teaspoons cumin
- 1 tablespoon chili powder
- salt and pepper to taste
- Brown the turkey and onion in a pan.
- Add the turkey and onion as well as the rest of the ingredients to the Crock-Pot.
- Set on low heat for 6 hours, stirring every hour or so.
- Bake a side of corn muffins and serve with a bit of Tabasco sauce, reduced fat sour cream and/or cheddar cheese!
Servings: 4-5 (depending on if your husband likes to go back for seconds.)
Okay. Those of you who know me, I am a neat freak and would never consider eating on the floor. However, since we didn’t have any room at our kitchen table, or any surface for that matter, we ate on the floor. Surprisingly, we had a good time doing it. It was definitely fun for a change. And, for those of you (like me) who were worrying: not to worry, the floor was clean.