This is a Turkey Chili recipe that Adam and I absolutely love. We named it CHEAT Chili – which stands for Completely Healthy, Easy, Afforable, and Tasty! About $20 will make you a huge Crockpot of the stuff. A lot of people over the years have asked us for the recipe, so here it is! Also, feel free to save the recipe card image above and print it out. =)
1 or 2 LB Lean Ground Turkey*
3-4 Zucchini Squash**
1 Green Bell Pepper
1 Medium Yellow Onion
1 Small Can Tomato Paste**
1 Small Can Diced Green Chili Peppers***
1 Medium Can Kernel Corn**
1 Medium Can Black Beans**
1 Medium Can Beef Broth**
1 Large Can Crushed Tomatoes**
1 Medium Jar Salsa
1 Packet Taco Seasoning
Salt and Pepper
* When I was single and used to make this, I only used 1 lb. Adam likes more meat in the chili, so we started using 2 lbs. It’s all personal preference.
**Amounts depend on how hearty you want your Turkey Chili to be. We use 4 each.
***I don’t know exact can sizes. The medium is larger than the small, but smaller than the large. Eyeball it.
- Large Pan
- Stirring Spoon
Open all the cans. Rinse the pesticides off the vegetables. Drain and rinse corn and black beans (my sister insists there’s a “can taste” if you don’t rinse them).
(Additional directions provided in parenthesis for those as bad at cooking like me)
1. Cook and drain ground lean turkey
(Squirt the meat out of the packaging into the pan. Use the spatula to break it up into little pieces. Move it around the pan until it’s all brown. Drain it into the sink, using a colander.)
2. Cut up the Zucchini Squash, Squash, Green Bell Pepper, and Onion
(Zucchini Squash and Squash: Cut off the ends. Cut it long-ways down the middle, then cut the halves into fourths. From one end to the other, slice thin cube-like chunks. Green Bell Pepper: Cut it in half long-ways. Gut it. Cut long slices, then cube them similar to the squash. Onion: Peel off the first couple layers and cut off the ends. You can figure it out on your own from there. Onions are tricky.)
3. Dump the vegetables into the Crock-pot and stir in the tomato paste.
(You got this.)
4. Combine in Crock-pot: Diced Green Chili Peppers, Kernel Corn, Black Beans, Beef Broth, Crushed Tomatoes, Salsa, Taco Seasoning
(Dump it all in – no flourish needed.)
(Use the stirring spoon… or spatula, if you don’t want to dirty another dish.)
6. Cook for 4-8 hours. The longer the better… but not too long.
Eat with cheese, sour cream, and corn bread if you can’t stand how healthy it is.