Easy and Nourishing Crockpot Chili
With an equal blend of nourishment and comfort, a bowl of this veggie-loaded chili is a delicious way to warm up when the weather turns cold. This recipe is gluten and dairy free and easily adaptable to your dietary needs and preferences.
Equipment
- Crockpot
Ingredients
- 1.5 lbs ground turkey
- 1 small white onion diced
- 1 green pepper chopped
- 1 red pepper chopped
- 3 cloves garlic minced
- 1, 15 oz can tomato sauce
- 1, 15 oz can Chili beans
- 1, 15 oz can Garbanzo beans rinsed and drained
- 1, 15 oz can Great Northern beans rinsed and drained
- 1, 10 oz package frozen corn kernels
- 3 tbsp chili seasoning
Homemade Chili Seasoning
- 1 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper optional (if you prefer a more spicy chili)
Instructions
- Brown the ground turkey in a skillet. When the turkey is almost completely browned, add the onions, garlic and peppers and saute for an additional 3 to 4 minutes until the turkey is fully cooked and the vegetables are softening.
- Drain the fat from the skillet and place the turkey and vegetables in the crockpot. Sprinkle the chili seasoning on top and stir to combine.
- Add the beans, corn and tomato sauce. Stir well to combine.
- Cook on low for 2 to 3 hours.
Notes
Calories based on a 1 cup serving.