I don’t know about you guys, but after I workout, I am STARVING! My late night Zumba classes on Tuesday and Thursday always leave me wanting to gnaw my own arm off, so lately I’ve been trying to be proactive with my meal planning.
In the past I would deem Tuesday and Thursday as “On Your Own” meaning that Parrish and I both would just make something from nothing out of pantry and fridge. But, when I get home and I’m starving, that can actually be pretty stressful.
So you can imagine how excited I was when I got home from Zumba last night and realized that not only did I have a delicious supper waiting on me, but it was a healthy choice hot and ready to go in the crockpot!
It sounds silly, but when I toss things in to a crockpot, I’m always surprised when they turn out to be delicious! And this chili, it is DELICIOUS!
And yes, you’re going to want to make this chili!
1 lb. Lean Ground Turkey
2 Tbs.Olive Oil
2 Cloves Garlic, finely chopped
1 White Onion, diced
4 Cans Navy Beans (15 oz.)
1 fresh Jalapeno Pepper, diced
1 Tbsp. Cumin
1 tsp. Cinnamon
1/4 cup Sweet Corn ( I used frozen kernels)
1 Cup Pinot Grigio (or your favorite white wine)
3 cups Vegetable broth (Be sure it’s Gluten Free!)
1/2 tbsp. Oregano
Saute garlic in a large pan with 2 tbsp. olive oil for 2 minutes over medium heat. Add ground Turkey into the pan. Cook on medium heat while breaking the meat up with a spatula. Once cooked through, remove the garlic turkey from pan and place in crock pot. Saute onion in the same until it turns clear. Add to crock pot. Add in the rest of the ingredients, and give the pot a good stir to incorporate all the ingredients. Cook on low for 6 hours or so.
Top with toppings of your choice! I chose half and avocado and a sprinkle of Cabot cheese. You could also use Greek Yogurt or Sour Cream and Cilantro.
This recipe made 3 bowls and two large mason jars of leftovers!
It’s so yummy, I’m actually looking forward to my leftovers for lunch!
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