Simple Slow-Cooker Chili


I adore Autumn and Winter almost as much as I adore my slow-cooker. With a newborn and a toddler, it’s the easiest way to fill our tummies in the evening when the “witching hour” sets in and my arms are full of screaming baby.

I’m also one week in on my mission to shed major baby weight poundage. I want to feel fabulous come next summer when we go on a joint family vacation with some dear friends. Luckily this recipe fits in perfectly with my plan! It’s warm and satisfying, but also packs in protein and veggies and is easily portioned.

Simple Slow-Cooker Chili
serves 4

1 lb. ground turkey
1 yellow onion, diced
1 drizzle extra-virgin olive oil
1 zucchini, chopped
2 15 oz cans petite diced tomatoes (I use Italian-seasoned)
1 15 oz can beans, unwashed and not drained (I use black or red kidney)
1 packet store-bought chili seasoning or homemade blend (I use this blend)
salt and pepper to taste
water as needed

In a large sauté pan, brown turkey and onion over medium-high heat until meat is cooked through and onions are translucent. Add to slow-cooker.

In same pan, add oil and zucchini. Sprinkle with salt and pepper and sauté until slightly softened, 3-5 minutes. Add to slow-cooker.

Pour tomatoes, beans, and chili seasoning into slow cooker. Heat 6-8 hours on low. Add water if you prefer a thinner consistency and let heat through before serving. Enjoy!


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