Good morning! Happy Monday to you all!!! 
Over the weekend, Keith and I decided to make homemade chili. We knew we wanted it to be packed with protein and fiber, but didn’t want all the calories that can go along with it. We came up with this recipe and it sure is a winner! We finished off the crockpot of it in only two days and Keith is already asking when we can make it again.
Lean Homemade Chili
- Prep Time: 15 Minutes
- Cook Time: 4-6 Hours
- Servings: 6-8 (depending on the bowl size)
Ingredients:
- 2 tablespoons oil
- 1 1/2 pounds extra lean ground turkey
- 1 medium white onion, chopped
- black pepper, to taste (about 1 tbsp)
- garlic powder, to taste (about 1 tbsp)
- chili powder, to taste (2-3 tbsp)
- crushed red peppers (1 tbsp or more if you like your chili spicy)
- 1 can organic black beans, drained
- 1 can organic chili beans, drained
- 1 can organic kidney beans, drained
- 1 28 ounce can organic crushed tomatoes
- 1/4 cup chopped pickled jalapenos (or more if you like your chili extra spicy)
*If you want, you can season the chili with sea salt as well. We didn’t use any salt and it turned out great. Also, you don’t have to use organic beans, but since they are in a can, I suggest looking for BPA free canned organic products. Also, if you wanted to make this chili vegetarian friendly, you can sub squash or mushrooms for turkey. You can also sub buffalo or beef for the turkey as well depending on what your preference is. This recipe is a great base recipe for chili, feel free to expand off of it!*
Directions:
1. In a large sauté pan, add in the oil, turkey and chopped white onion. Add in the spices to taste. Cook the turkey and onion until the turkey is almost fully cooked.
2. Turn a crockpot on high and add in the three cans of drained beans, the whole can of diced tomatoes and jalapenos. Mix together.
3. Once the turkey meat is ready, add the turkey and onion mixture to the crockpot. Stir al ingredients together and finish up seasoning to taste.
4. Cook on high for 4-6 hours.
Serve with cheddar cheese, plain Greek yogurt (sour cream), tortilla chips or crusty bread!
Question of the Day:
- What is your favorite way to top chili?
- Do you like your chili extra spicy?
yum! I’m a massive chili fan and this sounds great! I love the idea of pickled jalapenos. I like to top my chili with greek yogurt!
The pickled jalapenos give it such a great kick!
YES! I love my chili super duper spicy. So does Zach, but we have guests over we have to tame it down a LOT. This recipe is similar to how I make chili and it is delish 🙂 Chili also freezes really well. I plan to make a big batch pre-baby to have as meals once my little guy is here!
This looks really good! I haven’t made chili yet this year. Will have to soon!
Last year I made a white bean chili that was really good! YUM!
While bean chili sounds fabulous! I love how warm, hearty and comforting any type of chili is!
This is how I like to make our chili too!! Minus the spiciness…I am a major wimp when it comes to spicy foods so Todd always has to add many dallops of hot sauce!! 😉
I love love love spicy foods! Luckily the baby hasn’t complained about the spicy foods I eat!
Oh my gosh this chili recipe looks amazing! I love how you put your chips all the way around your bowl!
I needed lots of chips to dunk into the cheesy chili! It was great! I highly recommend it!
In cold months, I think I could eat chili daily! I like it with cheese on top, but I’m no sour cream fan.
I love mixing sour cream into mine, but didn’t this time for some reason. Keith is like you and usually skips it, but he does add cheese!