Last week, my sorority little Danielle reached out to her friends via Facebook requesting easy yet healthy meal ideas. She needed something easy for busy weeknights when trying to find time for the gym, taking care of her little one and feeding herself and her hubby good food. My suggestion: “Soups, chilis and stews only get better in the days after you make them.” The slow cooker comes to the rescue again!
This conversation must have been stored in my brain the rest of that week because I found a defrosted pound of ground turkey awaiting me Saturday morning. By 8AM, I had all the ingredients for one heck of a post-yoga Saturday lunch in the slow cooker. Normally I curse my internal alarm clock for having me up by 7AM on a weekend – not this time!
Slow Cooker Turkey Chili
Serves approximately 6 or so hearty bowls
1 pound of ground turkey
1 (28 ounce) can of petite diced tomatoes with chipotle
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (29 ounce) can black beans, drained and rinsed
1 cup frozen whole kernel corn
1 heaping tablespoon of garlic, finely diced
- 1 green pepper, diced
- a hearty shake of Goya Adobo All Purpose Seasoning
a hearty shake of onion powder (because I didn’t have a real onion)
a minimal shake of cinnamon
a shake of sea salt
- shake of black pepper
- Turn on your slow cooker to high.
- Combine all ingredients in the slow cooker. Do your best to equally distribute everything.
- Put the lid on the slow cooker and step away from it for four hours (or until the turkey is cooked through). Don’t lift the lid!
- When chili is ready, scoop desired servings into bowls.
- Serve with whatever moves you: rice, tortillas, corn chips, sour cream, Greek yogurt, cheddar cheese, Oyster crackers, hot sauce…
Help my sorority sister out: what’s your go-to tip for healthy weeknight dinners?