It's (Almost) Fall Y'all: Hearty & Healthy Crock Pot Turkey Chili



I'd like to think that I have a pretty decent standing list of the best days out of every year.  Of course there are the usual holidays, birthdays and anniversaries that are quite obviously something to look forward to.  But it is really the smaller, not so date-specific days, that are really quite special.  Today is one of those days.  It is a foggy 45 degrees out and my windows are speckled with beautiful drops of dew.  Yes, this day is special because it is the first day of the year to really feel like Fall.

Like many people, Fall certainly holds a special place in my heart.  It is a time for chunky sweaters, cozy leggings and, of course, all things pumpkin spice.  I am particularly excited for Fall this year because Baby E will be big enough to go out and really enjoy all the season has to offer.  I can just see him playing in a big pile of leaves in the back yard or going to his first pumpkin patch and it gives me all the warm feels.

Of course, like most things in my life, I associate the greatness of Fall with food.  In particular, Crock Pot meals.  I mean, is there anything better than throwing a bunch of ingredients in a pot and coming home each evening to that mouth water, get-in-my-belly aroma that seems to invade every inch of your house?  

That being said, tonight's dinner is something I am definitely looking forward to, because there is nothing better than warm chili on a cool and dreary day.  And to top it off I went a little wild by adding potatoes to the chili.  Never in my life have I had chili with potatoes, but, hey, there is always fun in experimenting with cooking right?

Hearty & Healthy Crock Pot Turkey Chili

  • 1 lb ground turkey
  • 1 tbs EVOO
  • 1/2 onion, diced
  • 1/2 green bell pepper, diced
  • 1 can of diced tomatoes (I used fired roasted)
  • 1 cup diced baby red potatoes 
  • 1 can red kidney beans
  • 1 can black beans
  • 2 tbs minced garlic
  • 5 dried chile japonés 
  • salt, pepper, cumin, red pepper--all used to taste
  • 2 cups chicken stock
  1. Heat EVOO in a skillet over medium-high heat.
  2. Dice bell pepper, onion and garlic and add to the skillet to sauté.
  3. Add ground turkey to onion and pepper mixture and cook until no longer pink.
  4. Season to taste with salt, pepper, cumin and red pepper.
  5. Take 5 dried chile japonés and finely grind.  I used my Nutri Ninja and it worked perfectly.  
  6. Add ground japones to the turkey mix.
  7. Place turkey mixture at the base of the Crock Pot.
  8. Pour in chicken stock, diced tomatoes, beans and potatoes.
  9. Mix thoroughly.
  10. Cook on Low for 6-8 hours or High for 3-5 hours or until the potatoes are tender.                

Enjoy!


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