It sure doesn’t feel like fall in Grand Rapids with these temps approaching 90 degrees this week, but that hasn’t stopped me from busting out my Crockpot!
Now that I’m working in an office and not from home, I really need to be on top of meal planning so we don’t fall into a habit of getting takeout all the time. The Crockpot gives me a guarantee that my family will have a healthy dinner ready when we get home in the evening.
Turkey chili is one of my favorite easy Crockpot recipes to throw together. Here’s how I make mine!
1 lb ground turkey
1 can black beans
1 can kidney beans
1 can diced tomatoes (I like Ro-Tel because they are spicier with the green chilis added)
Aleppo Pepper (optional if you like more spice)
Cinnamon- Trust me!
Cook the ground turkey over medium high heat with a little non stick spray or olive oil. Season with salt, pepper, garlic, onion powder, and Aleppo Pepper.
Dump all of your ingredients into the crock pot, including your remaining seasonings. (Chili powder, Cumin, and Cinnamon)
If you’ve never used Cinnamon in your chili, you need to try it. It’s a game changer. Trophy Husband introduced me to this a while back and I’ve never looked back. (sidebar: he’s the real chef in this relationship. I just pretend that I know what I’m doing!) I’d suggest starting with about a tablespoon of cinnamon, and taste after the chili has been simmering for a while to see if you want to add more. You don’t need a ton, but it really adds to the flavors.
Once you’ve dumped your ingredients, just let it cook on low for 8-10 hours and you’ll have a healthy and filling meal ready for you at the end of the day.