CROCK POT SPICY TURKEY CHILI

This is probably one of my favorite recipes for fall and winter! It's super easy to make because you just throw all the ingredients in the crock pot! Not only is it an easy meal prep to make for a week, it's also a great low carb meal. I like my chili spicy so if you don't like heat, just cut down on the adobo sauce from the chipotle peppers {or don't use any} and skip the red pepper flakes. Hope y'all enjoy!!

ingredients

3 tbsp olive oil

1 med diced yellow onion

1 med red bell pepper

1 med garlic clove

1 lb ground turkey

3 tbsp chili powder

2 tsp salt

1/2 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1/4 tsp red pepper flakes

1/8 tsp cinnamon

1 can (8 oz) chipotle peppers

1 can (28oz) crushed tomatoes

1 cup low sodium chicken broth/stock

1 can beans, drained and rinsed

optional: shredded cheese+tortilla chips OR greek yogurt +cilantro as toppings

directions

1. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the bell pepper, onion, and garlic. Season with salt and cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.

2. Increase the heat to medium high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon, until it’s no longer pink and is just cooked through, about 5 minutes.

3. Place vegetables and turkey in crock pot and turn on to low setting.

3. Add the chili powder, measured salt, oregano, cumin, cayenne, cinnamon and the adobo sauce from the chipotle pepper can. Stir to coat the turkey and vegetables.

4. Add the tomatoes and their juices as well as the broth or stock, stir to combine. Add the beans. Continue to cook on low for 3-4 hrs or on high for about 2 hrs.

5. Taste and season with additional salt as needed. Serve with the optional toppings above!