CROCK POT SOUTHWEST TURKEY CHILI
I. Love. Crock Pot. Meals. They make it sooooo easy for work week prep. Not to mention packed full of protein, veggies, and great flavor. This recipe has been one of my favorites, and is in my rotation monthly! What makes it southwest? Corn, black beans, chili powder, cumin, and jalapeño... yum! It does have some spice in it with my addition of a large, fresh jalapeño - you can always omit it. I do also consider this a "white" chili, but the name was already getting a little long... ha!
My boyfriend and I typically get about 3 to 4 meals EACH with this recipe and you can always freeze it for a couple weeks.
WHAT I USED:
1lb ground turkey
1 can 50% less sodium corn, drained
1 can no salt added diced tomatoes
1 can black beans - rinsed and drained
1/2 cup medium salsa
1 can white chili beans
1 large jalapeño, diced
1/2 red onion, chopped
1 green pepper, chopped
2-3 cloves of fresh garlic
1 tablespoon chili powder
1 teaspoon cumin
1 cup chicken broth
1 cup water
4 oz light cream cheese
1 bags shredded cheddar
tortilla chips (optional)
WHAT I DID:
1. Brown turkey in a pan. Drain access water
2. Dice jalapeno, onion, and garlic and add to a separate pan under medium heat with a drizzle of olive oil. Cook for 5-7 minutes, stirring occasionally, until garlic turns light brown. Add to crock pot.
2. While the turkey and other ingredients are cooking, add all ingredients except cream cheese, cheddar cheese, and tortilla chips to the crock pot.
3. Cook on low for 3-4 hours
4. Then add cream cheese and leave for 30 more minutes
5. Serve with cheese and crushed tortilla chips on the top. Enjoy!
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