Growing up, we always had chili at least once a week. Often it was from cans, sometimes it had that classic orange layer at the top, and it always had some sort of mystery meat in it. Most of the time, after a night in the fridge the leftovers were so solid you could hold it upside down without anything coming out. But I loved it every time:)
We still have chili almost every week, and it’s still just as good, thanks to a secret ingredient that’s full of healthy fats. Nowadays, however, it’s just a little lighter with healthier substitutions like lean turkey, whole beans, low sodium tomatoes, and veggies! Add a little spice and a few key ingredients, put it in the crockpot, and you end up with a chili that’s just a rich and hearty. Only this time, your arteries will thank you;)
So without further adieu, here’s today’s recipe!
MGN’s Cowboy Chili:
1 pound lean (and organic, if possible) turkey
1 can kidney beans
1 can black beans
1 can pinto beans
2 cans (low sodium) stewed or diced tomatoes
1 cup low sodium chicken broth
1 bell pepper, chopped
1 onion, chopped
1 package organic mushrooms
more vegetables, like a handful of spinach (optional)
2 Tbsp. chili powder
1 Tbsp. cumin powder
1 Tbsp. smoked paprika
Saute onion and pepper with a bit of oil until onions are lightly browned. Add in turkey and saute on medium heat until just cooked. In a crockpot, add beans, tomatoes, spices, mushrooms, and turkey mixture. In a food processor, process the half avocado until smooth (or mash with a spoon in a bowl). Add to crockpot, set on low, and cook for 6-7 hours. After cooking, season with salt and pepper.
Top with a big dollop of Greek yogurt and more avocado!
Don’t be an avocado skimper- it makes all the difference! Especially with this cold weather, you will be thankful when you come home to a big crockpot full of hearty yet healthy chili. And by the way, how perfect is that mug for this recipe?!
Have a wonderful (chili-filled) day:)