Chili Night Baby!

I was hungry
and cold
so I whipped up a batch of this
in the crock pot!
I wasn’t going to be slaving away in the kitchen all day so I planned ahead and and put all the ingredients into the crock pot, went about my day, and came home to my apartment smelling amazing!
Tex Mex Chili {in the slow cooker}
1 package of lean ground turkey (I used Jennie-O 99% fat free)
1 chopped red onion
1 green pepper, diced
1 red pepper, diced
4 garlic cloves, minced
3 (14.5-ounce) cans of Mexican-style stewed tomatoes
2 (15-ounce) cans of pinto beans drained
1 (16-ounce) jar of medium salsa
3 tsp of chili powder
2 tsp of ground cumin
toppings: reduced fat sour cream, shredded Mexican cheese, scallions, avocado
In a big skillet saute the peppers and onions until tender. Add the ground turkey and break up with a spatula. Cook the veggies and turkey until browned. Put the turkey and veggie mixture in the crock pot. Add the tomatoes, beans, salsa, chili powder, and cumin. Mix well. Cover and cook on high for 4-6 hours or on low for 7-8 hours.
Served with corn bread muffins!
A perfect sweet and savory combination.
120 calories per muffin….YUM!

Have a great day!


  1. I love chili, so easy and so dang delicious!



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