It's been so cold here in Sacramento lately, so I wanted to cook some cold weather food.
Since were eating healthy, here's a healthier version of chili and it simmers all day in the crockpot to infuse all those yummy flavors together.
This chili recipe is a little spicy, but it's spicy in a good way. It's an amazing spice that kind of creeps up on you after you've had a couple bites. Jack told me this was my best chili.
1 lb. ground turkey
1 cup onion, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño, seeded and diced
4 garlic cloves, minced
1/2 cup fresh parsley minced
3 large tomatoes, diced
1 28oz can diced tomatoes with chilies
2 chipotle peppers, minced
2 tbs. siracha
1 (12oz) can black beans, drained and rinsed
1 (12oz) can kidney beans, drained and rinsed
1 (12oz) can chili beans, drained and rinsed
3 tbs chili powder
1 tbs cumin
Salt and pepper to taste (I omit salt cause I'm trying to stay away from sodium)
In a large skillet over medium heat, sauté ground turkey, bell peppers, onions, garlic and jalapeño until turkey has cooked through.
Drain and put meat mixture into crockpot. Addremaining ingredients to crockpot and stir to combine.
Cook on HIGH 2-4 hours or LOW 6-8 hours.
Now how easy was that, simple and yet so delicious!
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