There’s nothing like warm chili on a crisp fall day, especially one that is full of nourishing, healthy ingredients and is quick and easy to make. That’s the beauty of slow cooker recipes—you prepare them in the morning, let them cook all day and they are ready for you to enjoy come dinnertime. Not to mention they make your house smell delicious all day! You can also make these recipes on a Sunday, store the meals in the fridge and enjoy them throughout the week for dinner or lunch.
Today, Kara, is sharing her delicious and healthy chili recipe that provides a great meal full of protein, fiber and a variety of vitamins. It’s a flavorful combination of sweet and spicy, sweet from the sweet potato and that little kick from the jalapeño. Chili powder and fresh oregano add even more flavor, making this a dish you will hopefully have on repeat throughout the upcoming fall and winter seasons.
Slow Cooker Turkey Chili
- 1 28-ounce can organic diced tomatoes
- 1 28-ounce can organic whole peeled tomatoes
- 1 15.25-ounce can organic red kidney beans (drained and rinsed)
- 1 pound organic ground turkey (pasture raised, if possible)
- 3 celery stalks (diced)
- 1 sweet potato (cubed)
- ½ white medium onion (diced)
- 1 jalapeño (sliced and de-seeded based on spiciness preference)
- 2 tablespoons red chili powder
- 3 cloves garlic or 1½ teaspoon minced garlic
- 2 teaspoons sea salt
- 2 teaspoons chopped fresh oregano
- Organic plain Greek yogurt or organic sour cream
- “Chips” made from Siete Foods almond flour tortillas
- Grease pan with either ghee or coconut oil. Cook ground turkey on medium-high heat for approximately 10 minutes on the stove.
- Add tomatoes—including all the juice—to your slow cooker.
- Drain and rinse beans and add to cooker.
- Add remaining ingredients and stir well, making sure all is combined.
- Cover and cook on high for 4 hours or low for 8 hours.
- Ladle into bowls, add desired toppings and enjoy!
- Note on how to make the “chips”: Using a pizza cutter, slice tortillas into chip-sized pieces and bake in the oven at 350 F for about 5 to 8 minutes. The longer in, the crunchier. However, make sure not to burn them, so keep an eye on them as oven times may vary.