I’ve found that I get a lot of requests for recipes when I Instagram a picture of whatever I happen to be shoveling into my face at a frightening rate of speed (see also: eating). That prompted me to create a new “series”: Jess Eats Happy! (it’s a working title. bear with me.)
Every week or so, I’ll share a recipe that will be A) mostly healthy B) probably cheap to make and C) 100% delicious. Because that’s how we roll in the Jess Eats Happy kitchen.
Our inaugural recipe is one that blew up my IG feed a few days ago: Turkey Chili. It’s a super simple, protein and fiber-packed dish that is easy to personalize to suit your tastes and keeps you full for a while. Let’s take a look!
Crock Pot Turkey Chili
- 1-2 lbs ground turkey (depending on how many you’re cooking for)
- 2 cans stewed tomatoes
- 1 small can tomato paste
- 2 cans beans, rinsed (kidney, pinto, black – your choice!)
- 1 small onion, diced
- 1 small green pepper, chopped
- 1 small red pepper, chopped
- 1 packet chili seasoning mix (i usually get the low-sodium version)
- Optional: any other veggies you like: corn, kale, zucchini, chili peppers, etc. This is a perfect time to use whatever veggies you can find in the fridge/pantry and fit into the crock pot. Anything goes!
- avocado, sliced
- plain greek yogurt (sub for sour cream, or go all out and use the sour cream if you’d like!)
- shredded cheese
- Optional: Baked tortilla chips for dipping
Throw everything in the crock pot, wait, and eat.
LOL – but seriously, it really is that easy! Throw the thawed meat, tomatoes, veggies, and beans all in the pot, cover with chili seasoning, mix it up just a bit to evenly distribute everything, and forget about it for a few hours: set the crock pot on High for 4 hours, Medium for 6, or Low for 8 (or 10 if your pot has that setting).
About halfway through cooking, I’ll stir once or twice just to admire the delicious yumminess that is simmering in my crock pot, and to entice my husband out from his man cave with calls of “Ooooh, it looks like chili!!”
Then once it’s ready, just scoop it out into bowls and top with whatever your little heart desires. Which, if you’re me, is ALL the avocado and greek yogurt in the house. I like to eat it like a dip with the tortilla chips too – it forces me eat a little slower and helps me realize when I’m actually full, as opposed to eating until I can’t move.
The nice thing about this stuff is that it freezes and reheats very well. Usually once we’re done with dinner, I’ll portion out the rest of the contents of the crock pot into individual containers so that we have easy grab-n-go meals for the rest of the week.
So there you have it! Give it a shot and let me know how you like it!