I have a small confession to make and to many of you it may not seem like a big deal but to the rest, you may think I’m out of my mind. Ready? OK here it goes.. Out of the past 4 years of owning my slow cooker, I’ve used it a total of 10 times, maybe.
I know, I KNOW. I’ve been missing out. Like most people, I had the greatest intentions of using it weekly when I first made the purchase but somewhere between now and then, I kinda forgot.
But lately, with this cold, dreary weather I feel like the motivation has been sucked out of me and my desire to cook has wavered. Enter- slow cooker. I can honestly say that out of the last 4 meals I’ve cooked in it, they have all been fantastic and now I’m hooked!
This chili is by far my favorite chili AND slow cooker recipe I’ve made so I felt compelled to share it with all of you. It’s easy, healthy, delicious and perfect for these frigid winter days.
WHY you should give it a try:
Bell Peppers
- The rich supply vitamin E, vitamin C and carotenoids provide this member of the nightshade family with a broad range of antioxidants that provide anti cancer benefits.
- Though it is part of the pepper family, a bell pepper contains minimal amounts of capsaicin which means that are not hot.
Beans
- The color of the seed coat is produced by 8 kinds of flavonoids that act as antioxidants in the body to fight disease and free radicals which can help reduce your risk of cancer.
- The high amount of soluble fiber and protein keeps digestion moving at a steady rate which keeps the colon healthy, keeps you fuller for longer and regulates blood sugar to prevent spikes and crashes and has been proven to lower cholesterol.
- High amounts of folate are great for prenatal health.
Tomatoes
- Tomatoes are probably most known for being great for your heart, this fact is true due in large part to lycopene. It is a popular antioxidant that it great for eliminating any cancer causing free radicals in the body.
- Lycopene is also helpful in preventing cardiovascular diseases. Studies have shown that a regular consumption of tomatoes can lower LDL cholesterol and triglycerides in the blood.
- One tomato provides almost half of the daily recommendation for Vitamin C, which is also an antioxidant.
WHERE to get the goods:
- Bell peppers are in season at your local farmers market in the late summer and fall.
- All canned items can be purchased from your local grocery store ready-to-cook. I recommend looking into organic and a can that promotes BPA free lining.
HOW to enjoy it:
- Scoop into a bowl and devour.
- This a is a great batch cooking item; it’s a quick meal to grab and go.
- Can be eaten cold up top some greens for a yummy lunch or dinner.
Grab a bowl of chili (and a blanket) and stay warm this winter. Enjoy and thanks for stopping by!
Em
- 2 tbsp grapeseed oil
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 yellow or white onion, chopped
- 3 cloves garlic, minced or pressed
- 1 jalapeno, diced and seeds removed
- 1 1/2 lbs ground turkey
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 tsp salt
- 1 tsp pepper
- 3 cans chili beans, drained
- 2 cans fire roasted diced tomatoes, drained
- 2 cans tomato sauce
- Set your slow cooker to your preferred cooking temperature to allow it to heat up.
- In a large skillet, heat the oil over medium heat. Add the all of the peppers, onion and garlic. Let cook, stirring occasionally, until onions become soft and transparent. Transfer to the slow cooker.
- Using the same pan, brown the turkey meat. Add the chill powder, cumin, salt and pepper. Mix well to combine the spices and cook for about 1 minute. Transfer to the slow cooker.
- Add the beans, tomatoes and tomato sauce to the slow cooker.
- Cook on high for 6 hours or low for 8 hours, stirring occasionally. Taste test and add seasons to fit your taste.
- Serve with your favorite chili toppings and enjoy.
- If you like a spicier chili, add the seeds from the jalapeño and if that is not enough, add another jalapeño.
- This recipe can easily be made vegetarian by simply leaving out the meat.
