Who doesn’t like a hearty bowl of hot chili on a freezing cold day in January? …crickets… Exactly! The other night I could hardly wait to get home, sit myself in front of the fire and enjoy a bowl of Tex Mex Turkey Chili. Plus, this recipe can be made in the slow-cooker which means you can walk in from the cold to a “magically-made” pot of dinner. That makes me so happy! (Just forget about the prepping you did beforehand…which to be honest, isn’t all that bad).
In this recipe, we have lots to brag about, including protein from the beans and turkey, plus vibrant veggies like corn, tomatoes and sweet potatoes. (Note: If you don’t have lean-ground turkey, you can always sub in lean-ground chicken instead.) It’s good for you. It will fill you up. And most of all, you’ll add a Tex Mex Fiesta to a blah day in January!
Tex Mex Turkey Chili Recipe
Serves 8 (1.25 cups each)
2 cans (398 mL each) no-salt added, black beans, rinsed
1 can (796 mL) no-salt added diced tomatoes, undrained
1 can whole kernel corn
1 lb extra lean ground turkey (or chicken)
1 large sweet potato peeled, and chopped
1 cup salsa
1 onion, chopped
3 cloves garlic, minced
2 Tbsp chili powder
1/4 cup chopped fresh cilantro for garnish
Place all of the ingredients (minus the cilantro) in a slow cooker and cover with the lid. Cook on low for 6-8 hours or high for 4-5 hours. Stir in the cilantro before you serve and add an avocado slice and lime wedge if you’re feeling really Mexican-y!