So I’m not going to lie, it’s been an interesting week for me filled with lots of ups and downs. That, mixed with foggy and chilly weather has me wanting to curl up under a blanket in a giant sweater and leggings while eating comfort food for hours. Alas, my New Year’s resolutions don’t really allow for hibernating and eating triple my bodyweight everyday, so I’ve resorted to finding healthy versions of my favorite foods.
Last week I gave you a lighter soup recipe, and this week I’m bringing you a heartier one. This chili is not only easy as pie, but also ridiculously inexpensive, super healthy, and packed with protein and fiber to keep you full for hours and hours. Adapted from this recipe, I’ve combined canned beans, canned tomatoes (low sodium!), lean ground turkey, and an onion in a slow-cooker for 6-8 hours on low. After a long work-day, this was exactly the meal I wanted to come home to. Next time I’ll try to make some lightened-up cornbread for the side! 😉
5-Ingredient Slow-Cooker Chili
1 lb. lean ground turkey
1 medium red or yellow onion
2 cans beans (any kind, I used Great Northern & Kidney)
2 14 oz. cans diced tomatoes (low sodium)
1 30 oz. can whole tomatoes (low sodium)
2 tbsp. chili seasoning
- In a pan over medium heat, saute the ground the turkey until just cooked and brown. Drain the excess grease and place in the slow-cooker.
2. Dice the onion as finely as you like, and add that, plus the cans of diced tomatoes to the slow-cooker.
3. Drain and rinse the beans and add those to the mix, as well. Finally, add the seasoning and the whole tomatoes (I used my fingers to break them up a bit but you can keep them whole if you’d like). Cook on low for 6-8 or high for 3-5.
4. Serve immediately or store in the fridge for up to 5 days in an airtight container.
Hope you’re all having a wonderful week!