The BEST crockpot chili | Healthy turkey chili in your slow cooker
I have a healthy turkey chili recipe for you today. It is perfect for fall because it’s warm and savory. You put it in the crockpot and it just makes the house smell so good. I hope you can tell that I really enjoy being creative and bringing you helpful tips on my blog posts. I have even created a video tutorial on this recipe, if you want to check it out below.
// Healthy slow cooker turkey chili
You will find with all my recipes that they are quick and easy, because if there is a way to make good food in less time, I have figured it out. And I want to share these tips with you. This turkey chili recipe will make about 6 servings and only takes about 10 minutes to prep and then 4 hours in the slow cooker.
2 pounds of ground beef or ground turkey
2 - 14 oz cans of diced or crushed tomatoes
1 - 14 oz can of tomato sauce
1 packet of chili seasoning
1 tsp of garlic salt
2 cans of beans
1/2 onion, chopped
Reserve a few chopped onions so that you can top your chili before serving.
I served my chili with some cornbread, so you could make your own cornbread, or just buy it in your grocery’s bakery, like I did.
So first thing you want to do is get your crockpot out. Some say crockpot and others say slow cooker, but it is really the same appliance. I line my crockpot with these plastic slow cooker liners which don’t melt or anything – they just really help with cleanup. I will leave a link to the ones I like below.
I have used this Crockpot in the past, but also like the Chef Style brand. They are all pretty much the same in quality, I have found. But having a Crockpot around is so nice to throw things together for a easy meal.
Next you will want to open your cans of beans and rinse them off really well with water.
Then you will brown the beef or turkey. This will give the whole recipe a really nice flavor.
Next, the fun part is just tossing everything into the crockpot (except the toppings, because those will go on top when you are serving the chili).
Cook on low for 6-8 hours or high for 3-4 hours. I did high for 4 hours and it came out perfect.
Serve with cheese, chopped onions, sour cream and you could even put a few chopped chives on there too. I think cornbread and a pad of butter goes so well with this meal.
If you liked this blog and want to see when I post more like it, please subscribe to the Artsy Cupcake newsletter. And if you want to check out the video tutorial of this recipe, click here.