Healthy and Hearty Turkey Chili
Lazy Sunday’s are my favorite! I sleep in, stay in comfy clothes all day, have a movie or tv marathon on in the background, and make my way through meal prepping in the kitchen. But the laziest lazy Sunday is slow cooking my meals for the week. This past Sunday I made one of my favorites, turkey chili, and I load it up with as many vegetables as possible. After a few hours, my apartment smells soo good, and the anticipation to open up the slow cooker lid and peek inside is taunting me.
Chili is a great family-friendly dish because it can be adapted to so many varieties. Beef, turkey, three-bean, sweet potato, pumpkin, hearty vegetable, spicy or mild, the list goes on. And don’t forget about the toppings! It is 100% important to stay within serving size and smaller portions, but kids will have so much fun “personalizing” their chili bowls with a variety of toppings. Avocado, cilantro, jalapeño peppers, shredded cheese, sour cream, hot sauce, crushed tortilla chips, the possibilities are endless!
One reason I enjoy making a turkey chili is because turkey is a lean protein and you are also getting protein from the black beans. This creates an extra-filling meal, but low on fat. I bulk up my chili with vegetables like bell peppers, onions, crushed tomatoes, and corn. When using canned products (corn, beans, crushed tomatoes), I always always opt for organic, low-sodium options with a bpa-free can lining and stored in water over fat. It is important for quality control and to keep track of exactly what ingredients are going into your and your family’s bodies. I also started using an organic chicken bone broth as my stock substitute for added protein and cold-fighting, powerful nutrients. Vegetable or other stock is still great to use; but again, look for organic and low-sodium options.
So, the next time a snow day, or just a slow day, rolls around, dust off your crockpot and let the magic happen. Your family will come together for a delicious, healthy meal and you will have leftovers for days. Chili also freezes really well to keep on hand for last minute comfort food dinners.
Stay warm, little clementines!
- 1 tbsp. avocado oil
- 1 lb organic ground turkey
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1/2 bunch kale, off the stalk and chopped into ribbons
- 1 15 oz. can, organic black beans
- 1 15 oz. can, yellow corn
- 1 14 oz. can, organic crushed tomatoes
- 2 c organic chicken bone broth (or stock of your choice)
- 3 tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
- For toppings: avocado, shredded cheese, sour cream, tortilla chips, hot sauce, cilantro, jalapeño peppers
- Over medium heat, heat avocado oil and sauté peppers and onion for five minutes, or until soft and fragrant. Add ground turkey and cook through until lightly browned.
- Add ground turkey, peppers, and onion to the slow cooker. Next, add kale, corn, black beans, and tomatoes. Combine well.
- Next, add seasonings and mix together well. Lastly, add bone broth or stock, stir gently one more to combine all ingredients.
- Cook on low for 8 hours or high for 4 hours.