This is a delicious, and relatively healthy, easy slow cooker chili recipe. I think it’s my favorite chili recipe. . .okay, I admit, it’s the only chili I’ve ever made. 🙂 This time around I made enough to make two additional meals for the freezer!
2 pound(s) uncooked ground turkey breast
I just put in two of the 20 oz turkey packs
1 large onion(s), chopped
2 clove(s) (medium) garlic clove(s), chopped
32 oz fat-free chicken broth
1 tsp ground cumin (or more to taste)
1 tsp dried oregano (or more to taste)
1 tsp chili powder, chipotle variety
30 oz canned white beans, drained and rinsed
I like more beans and I just throw in whatever ones I have. This time around I used three additional cans of black beans.
3 Tbsp fresh lime juice
1/4 cup(s) cilantro, fresh, coarsely chopped (plus extra for garnish)
This is a key ingredient in flavor – don’t leave it out.
- Cook up ground turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes; drain off any fat.
- Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker.
- Cover and cook on low heat setting for at least four (4) hours.
- Garnish with a dollap of sour cream and chopped cilantro
This makes a great freezer meal – so make enough for extras. This way you only have to do dishes once. When you cook it later you might need to add a little chicken broth to get the right consistency.
I’d like to try this with dried beans. Purchased in bulk dried beans are a lot more frugal than canned beans and they’ll have less sodium/additives.
Kid-friendly adaptation – My son turned up his nose to the concept of chili but wrap this in a tortilla, add some cheese and sour cream and call it a burrito – you might have more interest from the little kids!
Recipe credit: Adapted from a Weight Watchers recipe
Do you have a favorite chili recipe? I’d love to branch out and try a new variety. 🙂