Ready to Eat!

Now that fall has officially started, I have been in the mood to whip up a batch of homemade chili. Having a full schedule during the week and even on weekends, I’m a huge fan of slow cooker recipes. I decided to take my go-to chili recipe and turn it into a slow cooker one to help save on time. I love that with slow cookers, you can literally throw all ingredients into one pot and just walk away – how wonderful is that?!

Instead of using butter, I turned to coconut oil for browning my onions, which I’m obsessed with. This healthy fat will bring out the flavor in any dish and is a great way to make recipes better for you, which I’m all about! I also used a mixture of reduced fat ground turkey and extra lean grass-fed ground beef to keep the calories in this dish lower.

Here’s what you’ll need:

1 package 99/1% ground turkey

1 package 96/4% lean grass-fed ground beef

1 tablespoon coconut oil

1 onion, diced

2 cloves of garlic, minced

2 (10.75oz) cans of tomato puree

1 can diced tomatoes

1 can kidney beans, drained

1 can corn, drained

1 packet Mrs. Dash chili seasoning mix

Directions

1. In a large pan, brown ground turkey and lean ground beef. Place into slow cooker.
2. Once meats are transferred, add coconut oil to pan and add in onion and garlic. Cook over medium heat until onions are lightly caramelized, then transfer into slow cooker.
3. Add in all remaining ingredients and chili seasoning, being sure to stir completely. This is important in order to incorporate all ingredients with chili seasoning.
4. Cook over low setting for 6 to 8 hours, stirring occasionally if home.
5. Serve with low-fat cheese, reduced sour cream and enjoy!

This recipe takes about 10 minutes of prep time total, which makes cooking a breeze! I opted to use reduced fat sour cream and low-fat cheese to keep this dish healthy, but feel free to use regular if desired.

Try serving this chili with our homemade sweet potato cornbread – yum!

-Kayla