I originally published this post in November 2014. It’s been such a hit with friends and followers (and let’s be honest, with me too), that I decided to update the post and photos. Enjoy!
When someone asks me for a recipe recommendation from my blog, the one I suggest the most is this chili. It’s made in the Crock-Pot so it’s basically no fail, and with minimal ingredients it’s cheap to throw together and relatively healthy.
Once the temperatures dip slightly, this recipe quickly gets thrown into rotation. The temps have yet to drop in Dallas, but it’s October so I’m ignoring mother nature and cooking what I seasonally want.
Crock-Pot Verde Turkey Chili
yields 4-6 servings
1 lb. ground turkey
1 can white navy beans
1 package frozen bell peppers
2 (12-16 oz) jars of verde salsa, I use Trader Joe’s
1 tsp. cumin
1 tsp. chili powder
Topping ideas: Fritos, plantain chips, cheese, avocado, sour cream, greek yogurt, lime and cilantro
Cook your turkey meat in a non-stick pan. Once your turkey is cooked through, strain it. Next, strain your beans. In your Crock-Pot, add the cooked turkey meat, drained beans, frozen veggies, salsa and seasonings. Stir to combine.
Set your Crock-Pot to cook 4-5 hours or high or cook 6-7 hours on low. Taste the chili and add more cumin and chili powder if necessary.
Top with your choice of toppings. Fritos and chili go hand in hand for me, but I love swapping the highly addicting (and my favorite chip) for a healthier option like plantain chips.
For a fun side-by-side to show you how things have developed after 6 years of blogging…Picture on the right, currently, picture on the left circa 2014 on my iphone3.
And a note from my original 2014 post “it’s even better the next day.” Which 5 years later I can still attest to.