The Ultimate Spicy Chili Recipe
Ok guys, I posted a video of a my crockpot chili on Instagram last week and got quite a few reactions (mostly ‘Omg yum’) so I decided to share the recipe here!
Jeff and I are obsessed with this meal, it’s so easy to throw together and is great to make lots of so you can munch on throughout the week! I will definitely be making this in the coming weeks leading up to my due date to freeze and reheat once little girl is born!
I used to be intimidated by recipes like this that called for so many ingredients but thank goodness I didn’t let that stop me because this chili is uhhmazinggg and so so easy. You can literally throw it together in 15 minutes!
I found a recipe on Pinterest and altered, changed and perfected it until it was just right (we lovee spicy but if you don’t just skip the spicy ingredients!). Below is how I make my chili, try it and let me know what you think!
Ingredients
1 lb organic lean ground turkey
1 red bell pepper seeded and chopped
1 to 2 garlic cloves minced
15 oz kidney beans rinsed well and drained (2 15 oz cans)
15 oz pinto beans rinsed well and drained (1 can)
15 oz diced tomatoes use the entire can, juice and all
3 oz tomato paste
2 tbsp Worcestershire sauce
1 cup organic broth ( I use chicken broth because that’s all I had and it works fine)
1 tsp hot sauce
1/4 cup pickled jalapeños (or to taste, we like ours spicyyy)
1 package Mccormick Mild or Hot Chili Seasoning Mix Packet
1/4 tsp cayenne
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp brown sugar or granulated sugar
8 oz tomato sauce
1/4-1/2 cup of water (I like to add this because a lot of the liquid gets soaked up while in the slow cooker and I like some extra liquid in mine, but this is optional here!)
Instructions
Brown the ground turkey in a large skillet over medium heat until mostly cooked through. A little pink is fine.
Add the bell pepper and garlic and stir to combine. Cooking over medium heat until bell pepper is somewhat soft
Transfer the turkey mixture to a 6 quart crockpot or slow cooker.
Add the kidney and pinto beans.
Top with diced tomatoes, tomato paste, Worcestershire sauce, broth and hot sauce.
Next add the seasonings (Chili seasoning packet, cayenne, salt, pepper and sugar).
Pour tomato sauce over the top and stir to combine.
Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.
Serve with desired toppings such as shredded cheese, sour cream, corn chips, avocado, etc.
ADD ON’S:
1 lb Italian Sausage (in this case I’d just add a little more of each ingredient)
1 medium yellow onion
YUM! Enjoy!
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