Holy macaroni! I have been MIA for a while! I hope you didn’t miss me too much. We’ve been really hitting the gym hard lately because I have been trying to blast through the Couch 2 5k program before our vacation where I plan to run my first 5k! In light of that, we have been having a fair number of crockpot meals so that when we get home from the gym, dinner is ready.
I love a good bowl of chili, no matter what time of year it is. Chili isn’t just for fall and winter folks! I totally just threw this together with no recipe. I wanted some extra protein so I threw a couple of poached eggs on top. Let me tell you, the poached eggs as a topper were a HUGE hit with the hubster. They added a creamy richness but with more nutritional value than sour cream or cheese. Also, you could easily use beef, chicken, sausage, or tofu crumbles instead of turkey! I hope you try it!
Crockpot Turkey Chili
1 lb ground turkey
1 14 oz can of diced tomatoes
1 14 oz can of italian style diced tomatoes
1 small can of tomato sauce
1 can of corn drained
1 can of black beans drained and rinsed
1 onion chopped
3 tbs chili powder
1 tsp cumin
1 tsp garlic powder
1/4 tsp red chili flakes (optional)
Salt and Pepper to taste
Brown and crumble the turkey. Then put everything in the crockpot, stir, cover and cook on low for 6-8 hours.