I was looking for an excuse to get out the crock pot, and with cold weather setting in, I thought it would be the perfect time to make some homemade chili.
Makes 10 servings. This chili tastes even better on the second day so I suggest not to cut the recipe in half, but to make it all and enjoy the leftovers!
- 2 pounds ground turkey
- 2 (16 ounce) cans kidney beans, drained
- 2 (12 ounce) cans fire-roasted diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 medium onions, chopped
- 1 green pepper, chopped
- 5 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon fresh ground pepper
In a skillet, cook turkey over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the rest of the ingredients. Cover and cook on low for 8 hours or on high for 4 hours.
The original recipe for this came from Allrecipes.com and included beef, cheese, and salt. I substituted turkey for beef and removed the cheese and salt completely.
I don’t have the nutrition knowledge to correctly do the math, but I believe the calories, fat, and sodium would be lower than the information provided below from the Allrecipes version.
One 1-cup serving (prepared with extra-lean ground beef) equals 330 calories, 13 g fat (0 g saturated fat), 60 mg cholesterol, 337 mg sodium, 29 g carbohydrate, 0 g fiber, 26 g protein.
If you like a little more kick to your chili, I would suggest adding a little Sriracha sauce at the beginning of the slow cook.