I can’t think of anything better on a chilly Fall day than a warm bowl of chili. To be honest, I never was a big chili fan (gasp!) because I don’t eat beef, but I do love many other versions. I do have a vegetarian chili I will share for all you vegetarians, but today I’m sharing my absolute favorite turkey chili with you. It’s easy, healthy and so delicious. This was one of those recipes where I literally just threw things from my pantry into the crockpot, it did it’s little magical thing in there for 8 hours and it turned out absolutely perfect. Really though, I feel like anything you throw in a crockpot will be perfect after 8 hours. This is currently both Joe and I’s favorite Fall meal and I have no problem making it as often as I can because it’s so incredibly easy. Throw everything in the crockpot in the morning before you head off to work and when you come home, it’s ready! If you’re busy like me, then you appreciate the crockpot more than ever. It’s also a great start for those who don’t love to cook since it requires such minimal hands on time. Top this with some shredded cheese and a piece of warm cornbread and that is happiness right there. Feel good food at its best.
Here’s what you’ll need-
– 1 package (1.3 lbs) ground turkey
– 1 white or yellow onion, diced
– 2 sweet potatoes, peeled and diced
– 1 15.5oz can black beans, drained and rinsed
– 1 10oz can rotel diced tomatoes and green chiles
– 1 15oz can diced tomatoes
– 1 cup of crushed tomatoes or tomato sauce
– 1 teaspoon cumin
– 2 teaspoons chili powder
In a large skillet, brown the turkey over medium high heat, breaking it up with a wooden spoon. When no longer pink, transfer turkey to a crockpot. Add in the rest of the ingredients. I also took the empty can of diced tomatoes, filled it to about halfway with water and added that in for a bit more liquid. Season with salt and pepper. Cook on low 8 hours.