If you’re anything like me you love starting new things on “special” days, the first of the month, a Monday etc. so what better day than today to start my blog. I decided today to start off with a few of my favorite things *insert Sound of Music solo here* when it comes to quick and easy meals. If there were Lazy People Anonymous meetings I’d go to them but- I’m too lazy. So when it comes to prepping meals I want them to be quick and easy; easy to find in the store, easy to make, easy to store and easy to pack. I’m a full-time student pursuing my Master’s and I work full time so time is something I need more of but don’t have. Some of my favorite recipes are crockpot meals. I love making meals in bulk to have throughout the week. One of my favorite recipes is for Turkey Chili. I found this recipe a few years ago when I was planning for mine and my husband’s first annual Friendsgiving. I wanted to do a fun spin on traditional turkey Thanksgiving dinner. I did some research on the almighty Pinterest and found a few recipes I liked and then put my own twist on them. Here’s what you’ll need:
- 1-lb lean ground turkey
- 1 medium purple onion
- 1 15-ounce can low sodium whole corn
- 1 15-ounce can organic black beans (I always opt for the brand with the lowest sodium)
- 1 15-ounce can organic dark red kidney beans
- 1 30-ounce can low sodium tomato sauce
- 1 15-ounce can diced tomatoes with green chilis
- 1 15-ounce can diced tomatoes seasoned for chili
- 1 Tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1tsp salt
- 1/4 tsp pepper
- In a large skillet over medium heat, add 1 Tbsp olive oil and saute 1lb ground turkey until cooked through
- Add 1 medium finely diced purple onion along with 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1tsp salt, 1/4 tsp pepper (I like to combine all the seasons in a separate bowl and mix thoroughly before adding to the skillet). Saute until onions are softened and meat is lightly browned and then transfer to a standard size crockpot.
- Add drained black beans, dark red kidney beans with juice, drained corn, and diced tomatoes (I usually add half of each can, then halfway through cooking, taste and add more if needed)
- Add tomato sauce and stir to combine. Set for 3-4 hours until piping hot. Taste and adjust seasoning just before finished cooking.
That’s it! Set it and forget it in the crockpot. Sometimes, I will make some jasmine rice with it as well and measure out 1/2 cup of rice and 1 cup of chili per serving. One pot of chili typically lasts me one week (if I can keep the hubby out of it).
Make a pot for yourself and leave your reviews in the comments!
WeightWatchers Points- 4