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!

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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!

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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!

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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!

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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!)

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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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