Clean and simple chili for the freezing weather

It's January and that means it's cold...really cold. In fact, our little city is gearing up for an ice storm as I type. I can't think of anything that warms me up quite like a hot bowl of chili...or a bunch of jump squats and burpees. But here's the tastier way: a super easy and simple AND clean recipe to check out with a bonus "leftovers" recipe at the bottom. 

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)