Chicken/Turkey Chili

This is one of my FAVORITE meals when I am working out a lot. It is warm, hearty, and satisfying. It is also EXTREMELY easy and quite delicious, so I thought I would share!





The secret behind a good chili is TIME. And there is no greater way to let something cook for a long period of time than a Crock Pot!

Here is what I throw into the pot:
Dice/chop:
- 1 medium sized red bell pepper
- 1 medium sized orange bell pepper
- 1 medium sized red onion
- 1 large yellow onion
- 1 large zucchini
- 1 small celery stalk
- 6-8 cloves of garlic

Add:
- 1 can black beans (strained) *low sodium preferred
- 1 can chili beans (strained) *low sodium preferred
- 1/2 cup frozen corn
- 1 can mexican stewed tomatoes
- 3 oz tomato paste
- 1/2 cup of water

Brown & season 1 lb lean ground turkey.
Season with:
- 2 TBL chili powder
- 3 TBL ground cumin
- 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- 2 bay leaves
- Salt & Pepper to taste

For additional protein I purchased a slow roasted chicken from the grocery store and shredded the chicken breasts.

Cook on low: 6-8 hours or cook on high: 2-4 hours

Once it is complete I like to sprinkle a little skim mozzarella cheese on top and chopped cilantro. For some crunch I take 1/4 of a whole wheat tortilla, cut it into strips and bake in the oven until crispy.

YUMMMM!

Yields 6-8 servings....perfect for freezing for a later date! Enjoy!