Just because it's spring time and the days are getting warmer and longer, it's always a great time for chili. Plus, today started out at a real-feel of 14 degrees...yikes. This is a super easy, tasty AND clean recipe, plus, there is a bonus recipe at the end...perfect for leftovers!
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 14 oz can tomato sauce
- 1 medium onion
- 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
- 2 teaspoons minced garlic
- Salt to taste
- Brown turkey
- 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)
- Enjoy!
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:
- Clean potatoes really well and DON'T stab.
- 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)
- 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)
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