Years ago when I first bought a slow cooker, I bought Pillsbury Doughboy Slow Cooker Recipes to go along with it. The book has remained in regular rotation in my household for well over a decade. The recipes are basic, easy, and don’t disappoint. However, the aren’t always the healthiest meals I could put on the table.
While on the Arbonne cleanse last year, I decided to clean up the recipe for Meaty Two-Bean Chili. This was one of our favorite meals from the book and one that we made at least once a month, but the recipe called for a pound of ground beef, a half pound of italian pork sausage, and a can of chili beans (which often contain cane syrup and corn starch).
I made a few modifications, replacing the ground beef and italian pork sausage with ground turkey and replacing the chili beans with black beans, plus added some extra veggies. I also had to find a replacement for my favorite accompaniment to chili: corn bread casserole (made with Jeff cornbread mix, sour cream, butter, and canned creamed style and whole kernel corn). In my humble opinion, chili needs something cool and creamy to combat the heat so avocado was the perfect topping.
So without further ado, I present:
Slow Cooker Turkey & Two-Bean Chili
1.25 lbs lean ground turkey
1 (14.5 oz) can garbanzo beans, drained and rinsed
1 (14.5 oz) can black beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes
1/2 small bag of mini peeled baby carrots, chopped
1 medium onion, chopped
1 (14.5 oz) can no salt added tomato sauce
2 tsp chili powder
2 tsp cumin
1 tsp dried oregano leaves
- In a large skillet, cook turkey and onion until thoroughly cooked, stirring frequently. Drain.
- In a 4- to 6-quart slow cooker, combine turkey and all remaining ingredients; mix well.
- Cover, cook on low setting for 7 to 8 hours.
Garnish with diced avocado, if desired.
Makes 6 servings.
Nutrition Info per serving:
What I love about this recipe is that you can toss any leftover veggies in. That is how I started adding the carrots – I had a bag that wasn’t going to get used so I diced them up and tossed them in. I loved the texture and how the carrots absorb the flavors so now they are part of my standard recipe! I’ve also added frozen corn and diced celery. Once I was out of carrots and tried tossing in some canned sweet potatoes. I wouldn’t recommend it. They turned really mushy and the sweet potato flavor took over the whole pot! Fresh diced sweet potatoes might work, though. If you like it spicy, you can add a little ground cayenne pepper too! I love it with the cayenne pepper, but I leave it off in the hopes that Coco will eat the chili – he still won’t.
Also, depending on what additional veggies you toss in, the chili might be a little watery after 7 or 8 hours. If that happens, just take the lid off of the slow cooker and let it cook off some of the excess liquid for 20 to 30 minites or so prior to serving.
I hope you’ll enjoy this recipe as much as we do! What are some of your go-to recipes at home?