How many chili recipes can I share on my blog? I think the correct response here would be countless! Because seriously, I absolutely loooooove chili and I love creating several different versions. It’s the type of meal that allows me to be as simple or as innovative as I want. With every home cooked meal I make, whether it’s a sauce, chili or something else, I put the majority of my focus on it being just as healthy as it is flavorful. That means using as much fresh produce as I can and measuring out my own spices.
Yesterday on my blog I shared a Homemade Tomato Sauce Recipe. Whenever I cook a sauce I make a batch that is literally large enough to feed my family of three for a week. No joke! But let’s be real here, we’d all be sick to death of pasta every night, so when I meal plan, I make sure I know exactly what other recipes I want to use the sauce for. The particular recipe I made and shared this week was a really nice thick and hearty sauce, because I had every intention of using it for a chili and stuffed tomatoes and peppers later in the week. And let’s face it, a chili shouldn’t be watery, it should also be thick and hearty. So when I choose ingredients to go in, I want to make sure they’re going to give me the consistency I’m looking for.
By sharing the sauce recipe yesterday, and this chili recipe today, I’m hoping to inspire some of the folks who typically reach for the jarred stuff to step outside of their comfort zone in the kitchen. Yes, it does take a little more time then twisting off the top of a jar, but I promise it’s really not that bad, and it’s totally worth it. Because you’ll definitely have leftovers to make at least one other meal. And both the sauce and the chili freezes well, so if you don’t use it all, you can freeze them and save it for a rainy or snowy day when you’re in a pinch and don’t have time to cook.
OK, so let’s cut to the chase already, shall we?! Below you’ll find the quick and easy recipe along with a step by step video on I how to put this delicious meal together. PS, you only need a crock pot and a few ingredients for this one! As always, thanks for reading and happy cooking! 😉
- 1 package of ground turkey
- 3 cups of tomato sauce
- 1 can of sweet corn, drained and rinsed
- 1 can of red kidney beans, drained and rinsed
- 2 peppers, sliced
- 1 green tomato, cut
- 1 red tomato, cut
- 1 1/2 cups of cherry tomatoes, chopped
- 2 tbsp chili powder
- 1 tps ground cumin
- 1/2 tsp paprika
- crushed red pepper to taste
- Himalayan salt to taste
- Garlic Powder to taste
- Cracked black pepper to taste
- 3/4 cup of water (you only need the water if you're using the leftover homemade sauce)
- Garnish Suggestions
- Spinach
- Brown rice and red quinoa blend
- Parsley
- Avocado
- Tortilla Chips
- Shredded Cheddar cheese
- Place the turkey and about 2 cups of sauce into the crock pot
- Add the tomatoes and peppers
- Add corn and beans
- If using leftover sauce, add about 1 more cup of sauce
- Mix everything together
- Add seasonings
- Add water
- Stir all ingredients until you have an even mixture
- Cover and cook on low for about 6 hours
- Please note that if you use jar or canned sauce for this recipe, the consistency will likely be different, so you may need to play with the measurements.