It's chilly outside...make some simple, clean chili and warm up!

Fall is officially here! And that means that you can make chili! I mean, I make chili all year round but now it feels more appropriate. This recipe is meant to be thrown in the crock pot and ready for hungry mouths at dinner.

What you need:

• 1 pound 93% lean ground turkey
• 1 cans kidney beans
• 1 can Great Northern beans
• 2 cans diced tomatoes (or one big one)
• 1 can rotel
• 1 can tomato sauce
• 1 medium onion
• 1 green bell pepper
• 1 cup water (or no water if you like yours on the thicker side)
• 3 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon Tabasco (or skip it for a milder version)
• 1 teaspoon oregano
• 1/2 tsp minced garlic
• Salt to taste

What to do:

1. Brown turkey
2. Combine all ingredients in a crockpot and set on low for 6-8 hours (or if you forget in the morning, go for 3-4 hours on high)
3. Enjoy!

Nutrition per 1 cup serving (makes 12 servings): 140 calories, 3 grams of fat, 17 carbs, 6 grams fiber, 12 grams protein.

Extra!

I love to double this recipe and serve leftovers later in the week over baked potatoes. You can totally throw the potatoes in the microwave after stabbing them and wrapping them in paper towels, but my favorite way to do baked potatoes is like this:

1. Stab cleaned baking potatoes with a fork like 12 times (get into it...it's a stress reliever)
2. Rub down the potatoes with a bit of olive oil and sea salt (this is double duty as it also gives you a nice hand scrub for soft skin)
3. Bake directly on the rack at 400 degrees for and hour or so-just until a fork can easily be inserted into the taters. (I like to put a sheet pan or foil underneath on the rack below the potatoes to catch any little drips)