I cannot think of a more perfect cold weather meal than a warm bowl of chili. There’s something about heading home and having that joyous realization that dinner is already made and has been simmering for the last hour just waiting for you to come home. I believe in magic because this crock-pot chili is just that– magic! There’s something for everyone in this recipe– healthy, hearty ground turkey, protein packed beans and the perfect balance of veggies with two kinds of bell peppers and oodles of yummy corn. The flavors work so perfectly, that you could eat this recipe for a week straight and not get sick of the taste. I’m not just saying that either, it’s been four days since I made this recipe and I’m still going strong. You know what they say, a bowl of chili a day keeps the doctor away, hahah!
1 tablespoon olive oil
1.2 lb lean ground turkey
1 medium onion, diced
1 red pepper, chopped
1 green pepper, chopped
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15 oz) cans red kidney beans, rinsed and drained
2 cup frozen corn
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste
optional toppings: green onions, red onions, shredded cheese, sour cream, and even corn bread, yum!
[sidenote: how cute is this tray that my little sister gifted me from Erin Condren? I’m beyond obsessed!]
Heat the oil in a skillet over medium heat. Crumple ground turkey into the skillet, cooking until meat is browned and now longer pink.
While cooking the ground turkey, add the onion, peppers, tomato sauce, diced tomatoes, beans, corn, chili powder, cumin, and finally the cooked turkey. Stir and season with salt and pepper.
Cover and cook on High for 4 hours or low for 6 hours. Serve with your favorite chili toppings.