I’m newly obsessed with my crockpot. I love to cook, but often don’t have the time (or energy) to cook multiple days a week. I’ve found that when I don’t feel like cooking, I often defer to an unhealthy choice, like takeout pizza or sandwiches. Enter the crockpot: I can cook a few days worth of food for me and Sam, with enough to freeze at least 1-2 days worth of leftovers. Now, when I’m not sure what to eat, I can pull out something from the freezer instead of running off Mellow Mushroom.
This turkey chili has become a fan-favorite around our house. It was inspired by Gina from Skinnytaste’s Kid-Friendly turkey chili, but I added beans to give it more protein, and switched out tomato sauce for tomato paste to make it thicker.
- 20 oz (one package) ground turkey breast (99% fat-free)
- You can also use 93% fat-free, but it will increase the calorie counts
- Adobo seasoning, to taste
- I use the Goya brand – you can find it in the Hispanic aisle of most supermarkets
- 1 tsp olive oil
- 1 red bell pepper, diced
- Can substitute for any stoplight pepper – whatever is in your fridge!
- 1/2 medium onion, chopped
- I typically freeze chopped onions, so I normally eye-ball the amounts. You want equal parts chopped onion and diced pepper
- 2 cloves garlic, minced
- I have a jar of minced garlic in my fridge and often eyeball this as well. I like a lot of garlic, so I usually add a spoonful or more.
- 1 can (10 oz) diced tomatoes with chilies
- Can use Rotel or the store brand
- The last time I made this, I used the rest of a 1/2 can of Tuttorosso diced tomatoes and 1 4 oz can of diced chilies
- 1 can (8 oz) tomato paste
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 1/2 cups frozen corn kernels
- 1 can (15.5 oz) Goya kidney beans
- You can use any brand, but I prefer Goya. You can also substitute with black beans, garbanzo beans, pink beans – again, whatever is in your pantry!
- 1 bay leaf
- 1/2 cup chicken broth
- In a large, nonstick skillet or caldero (a pot similar to cast iron frequently used in Latin kitchens – can find at Macy’s under the Amusa brand), heat the pan to medium-hot.
- Season the turkey breast with Adobo seasoning – I typically season generously, especially since the crockpot tends to mute flavors.
- Add the turkey to the pan, breaking up with a wooden spoon, until browned all over (7-10 minutes). Add to crockpot.
- In the still-hot pan, add the oil. Add the garlic, onion, and pepper. Cook, stirring occasionally, until onions are translucent and peppers are soft, about 5-10 minutes. Turn off heat and add mixture to crockpot.
- Stir in tomatoes, tomato paste, frozen corn, and beans to crockpot.
- Add seasonings and stir. Then add chicken broth.
- Cook 4 hours on high or 8 hours on low.
You can eat this chili alone, or serve over a baked potato or sweet potato with frozen some frozen broccoli in cheese sauce for a healthy loaded sweet potato. The chili alone is 5 WeightWatchers SmartPoints; with 1/2 cup sweet potato + 1 serving broccoli in cheese sauce, makes for a 9SP but very filling lunch or dinner!