With falls arrival comes a number of favorites. Pumpkin spice. Apple pie. Hot cocoa. Chili. 

My crockpot is my best friend in the cold months because I can make enough meals for a week while I’m at work. I’ve played with many versions of chili. Some with more beans, some with more veggies over all. This one I think has a balance of meat to veggies. It’s got a kick to it and is great with rice. 

What you’ll need

  • 16 ounces ground turkey 94/6 ( you can use a different lean ratio, but this will change the macros)
  • 15 ounce can of Goya black beans
  • 15 ounce can of Furmanos diced tomatoes and green chiles
  • 7 ounce can green chiles
  • 1 cup sliced onion
  • 1 cup sliced sweet peppers ( I used green, red and orange bell peppers)
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • Dash of salt and pepper because I felt I should
  • 1/2 cup water
  • 1 bottle  of beer ( pale ale or Oktoberfest)

In true crockpot fashion, I dump all the ingredients in this order in the crockpot. I set it on high for 4 hours. I wait about 10 minutes before breaking up the ground turkey. As the chili starts to cook I sporadically stir it to make sure the spices are evenly distributed. Nothing is worse than having a strong bite of chipotle powder. 

  

 
  

  
I knew I wanted 4 meals out of this pot, mostly because I know I consume around 4 ounces of turkey in a sitting. Here are the macros for this chili:

A serving is 375g of chili ( I use a food scale) and each serving has 269 calories. Broken down further 7.4f | 23.8c | 30.1p with 6g of fiber. It’s a solid dinner or lunch and my favorite is to put guacamole and shredded cheddar on top for a little more fat and protein.

Do you have a chili recipe you like to make or do you find yourself experimenting? 

❤ Cristina  

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