No Fuss Crockpot Turkey Chili
Brrr. What’s a gal to do when those temps start dropping and it continues to get colder, and colder… and colder?! Get comfy and cozy, bust out that crockpot and make some chili!
Last weekend I did just that.
As you can see, chili is not the most photogenic meal. Uh huh. Don’t be fooled, while it may look like a mess, it was pretty tasty.
I love my crockpot. You know that! Why? Well, for starters, it’s very forgiving. I can shimmy and shake a whole buncha ingredients in there and [majority of the time] it comes out pretty darn tasty. Also, I just set it, forget it, and let it do it’s thing. No fuss!
I used canned beans that I already had stocked at home and decided to keep it super simps with a pre-mixed packet of chili seasoning. Semi-homemade? Okay, okay. No shame.
For the veggies, I found peeled, chopped sweet pots at Trader Joe’s [it’s a seasonal produce item, and it’s honestly the best thing EVER]. I popped in some bell peppers [red and yellow], diced tomatoes, and onions sautéed in avocado oil for lil extra flava-flav.
1 lb ground turkey
2 tablespoons avocado oil
1 packet of McCormick chili seasoning
1 12 oz can garbanzo beans (rinsed)
1 12oz can diced tomatoes
1 12 oz can red kidney beans
1 12 oz can low sodium beef broth
3 tablespoons tomato paste
1/2 small yellow onion
1 small red bell pepper (chopped)
1 small yellow bell pepper (chopped)
1/2 cup sweet potatoes (peeled, diced - check your local TJ’s)
1.) In a large skillet sauté chopped onions in avocado oil (about 3-5 min). Add in ground turkey and seasoning mix. Once turkey is cooked, add tomato paste and beef broth. Stir.
2.) Pour cooked turkey mixture into the cockpot. Add all remaining ingredients: garbanzo beans (rinsed), red kidney beans, diced tomatoes (do not drain), chopped bell peppers, and sweet potatoes. Stir it up!
3.) Set crockpot on low and simmer for 5-6 hours.
I paired this with Simple Mills pumpkin bread and it was the perfect meal for a cozy Sunday night. Enjoy!