Eating healthy and working full time is a difficult game to play. So, so difficult. That’s why I’m glad slow cookers exist!
This Crockpot Turkey and Vegetable Chili is my new favorite slow cooker recipe- it’s absolutely delicious, amazingly healthy (chock full of veggies, beans, and lean protein), and makes enough to feed an army or store leftovers in your freezer. And it makes your house smell so intoxicating- when you come home from a long day of work, you definitely won’t be tempted to order takeout!
This chili has lean, ground turkey. It has black beans, zucchini, corn, bell peppers, and tomatoes. It’s packed full of flavor with onions, garlic, and spices. It’s smoky from smoked paprika, a little bit spicy, and velvety smooth and rich from the addition of my secret chili ingredient- cocoa powder! (I first tried this in my Smoky Vegetarian Chili and have been adding it to my chili recipes ever since- amazing! Tastes kind of like a mole sauce.)
ALSO, it’s inexpensive, it’s low carb and nutrient packed, and it has no added fat. This is one healthy meal!
Meal prep has been a bit of a challenge as of late. For one thing, our job has longer hours this year than it did last year, on top of a longer commute. Since we are living with Zach’s (far too generous) parents until our house is done being built, we are buying fewer things at the grocery store. I have a feeling that I will be making this chili at least once every other week, especially since the weather has FINALLY begun to cool off here in Texas!
Speaking of which: OUR HOUSE! It looks like a house!! Here’s an update:
So excited so excited so excited!!! EEE!!!
We’re learning a lot about meal prep under our new circumstances and this past week was very successful. We had Salmon with Scallion Butter over the weekend, and made a ton of brown rice to go with it. We saved the leftover rice to have with this chili. Then, I prepared the chili in the slow cooker the night before we wanted it, stored it in the fridge overnight, and put it in the slow cooker the morning of. Then, when we got home, we simply microwaved the rice to reheat it in individual bowls and served the chili on top, with some chopped green onions, cilantro, and avocado. YUM.
The recipe made enough for me, Zach, and my in-laws to have a delicious dinner that night, for the two of us to have dinner the next night as well, AND we had enough to freeze for another meal. And the whole thing costs only about $12-$15 total to make. Jackpot!…