I’m a big fan of crock pot chili. Heck, I’m a big fan of anything in the crock pot. The definition of crock pot is definitely “cooking for lazy people” and I am lazy AF lately. I’m blaming the weather. And the fact that I pulled a muscle, had terrible death cramps and got sick all within a matter of 4 days. (TMI for the men, sorry boutcha).
It’s been rough. I’m allowed to be lazy with my meal prep.
I did some research attempting to find a good chili recipe (tis the season) but truthfully I wanted to mix like 3 or 4 recipes together – so that’s what I did.
It took me about 10 minutes in the kitchen. That’s what I like.
You will need:
- 1 lb lean ground turkey (I used a 93/7 container. If I was rich, I would’ve bought the extra lean)
- 1 large green bell pepper
- 1 large red bell pepper
- 1 red onion
- 1 28oz can of diced tomatoes
- 1 16oz can of red kidney beans
- 1 medium jalapeno
- 2 TBSP tomato paste
- 1 TBSP minced garlic
- 2 TBSP chili powder
- 2 tsp ground cumin
Start by browning the turkey in a skillet. While that’s cooking, dice up your peppers, onion, and seed/dice the jalapeno. Drain and rinse the kidney beans. Once the turkey is browned, move over to the crockpot. Add all the other ingredients and mix well. (You do not need to drain the tomatoes).
Cook on high for 3-4 hours.
This recipe makes about 7 heaping 1-cup servings, 4PP each. I kept 5 out for lunches this week and froze the other 2 for when I decide to be lazy again. 😉 Happy Monday!