Did you watch Super Bowl 50 on Sunday? I’m guilty of dozing during the game, but enjoying the commercials and the half-time show. I mean, who doesn’t love Queen Bey, Bruno and Coldplay? While I didn’t bust out the bean dip I usually make to celebrate this sporting event, I did bring out my crockpot and make some turkey chili. I started at around 11:30 a.m., threw everything in the crockpot at around noon and the chili was ready by 4 p.m.

Just like the slow cooker balsamic chicken recipe I’ve shared, this, too, is a staple in my household.

Ingredients:

• 1 package ground lean Jennie-O turkey (or whatever you have in the freezer)
• 1 16 oz. can of tomato sauce
• 1 small can of tomato paste
• 1 large can (24 oz.) of petite diced tomatoes
• 1 can of kidney beans
• 1 can of black beans
• 1/2 green or red onion, diced
• 6 celery stalks, chopped
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 2 tablespoons paprika
• 2-3 tablespoons cayenne pepper (or more if you like it spicy)
• Salt (to taste)
• Pepper (to taste)
• Up to 1/2 cup of water

To Prepare:

1. In a large non-stick skillet, cook your ground turkey 90%.
2. Once your turkey is cooked, place it in the crockpot along with the tomato sauce, tomato paste, diced tomatoes, kidney and black beans, onion, chopped celery and mix it together.
3. Add the spices: chili powder, garlic powder, paprika, cayenne, salt and pepper, and mix those in.
4. If you see that it’s too thick, add a little water and mix again.
5. Cook on high for 4 hours.

What is your favorite type of chili to make in your slow cooker? Let me know!

xoxo,

Leigh