Hearty healthy, super easy to big batch, and a great place to hide unlimited vegetables! Make it for dinner tonight and freeze some for a night when you don’t have time to cook!

SLOW COOKER TURKEY CHILI

Ingredients:

· Canola or olive oil cooking spray

· 2 TBLSP canola or olive oil

· 2 medium onions, chopped

· 6 garlic cloves, minced

· ¼ cup chili powder

· 1 ½ TBLSP dried oregano

· 1 ½ TBLSP ground cumin

· 1 TBLSP paprika

· 2 tsp salt

· 2 tsp freshly ground black pepper

· 3 lbs lean ground turkey or ground turkey breast

· 1 medium red bell pepper, seeded and chopped

· 1 medium yellow bell pepper, seeded and chopped

· 1 medium green bell pepper, seeded and chopped

· 2 (14 oz) cans diced tomatoes

· 1 (6 oz) can tomato paste

· 3 TBLSP red wine vinegar

· 3 (15 or 16 oz) cans of beans drained and rinsed. (Use black, pinto, kidney, garbanzo, or any other bean you like. I used a combination of several different kinds!)

How to make it:

· Spray the inside of a large 6-quart slow cooker with cooking spray.

· In a large skillet or sauté pan set over medium-high heat, heat the canola/olive oil. When the oil begins to shimmer, add the onions and garlic, and cook until soft, about 5 minutes.

Add the chili powder, oregano, cumin, paprika, salt, and black pepper. Cook until the spices are fragrant, about 2 minutes. Transfer the mixture to the slow cooker.

· Using the same pan set over medium heat, cook the turkey in batches until browned, draining the excess liquid, if necessary. Transfer the turkey to the slow cooker.

· Add the bell peppers, diced tomatoes, tomato paste, and vinegar. Add 2 cups of water and the beans. Stir well.

· Cover and cook on low for 6 hours, or High for 3 hours. Stir well before serving.

Makes 15 servings.

Thanks to Jesse Kropelnicki and “The Endurance Training Diet & Cookbook”