Crock Pot Chili

A mouth watering meal that’s easy to make? Sign us up! This scrumptious recipe is filled with protein and fiber to keep you full and support your anti inflammatory diet. Bonus: you can make it in the morning (it only takes about 10 minutes to prep) so it’s ready by night, and it makes great leftovers!

What You’ll Need:
  • 1 pound lean ground turkey (or grass-fed beef)
  • 1 small onion, chopped (we love vidalia onions!)
  • 3 cloves garlic, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) chickpeas
  • 1 can (15 ounces) kidney beans
  • 1 can (15 ounces) black beans
  • 1 can (15 ounces) sweet corn
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) diced mild green chiles
  • 1 to 2 tablespoons chili powder
  • Optional: 1 to 2 tablespoons red pepper flakes (if you like it spicy!)
  1. Cook and stir turkey (or beef) and onion in medium nonstick skillet over medium-high heat until meat is no longer pink. Drain and discard fat. Transfer to 4 1/2-quart slow cooker.
  2. Rinse and drain remaining canned ingreidents. Add to crock pot; mix well. 
  3. Cover; cook on HIGH 6 to 8 hours.
  4. Enjoy!

Makes 6 servings.

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