belly warming turkey chili

This weather, combined with some football and the back drop of colorful autumn leaves, call for some "good for soul" turkey chili.  Are you with me?  

I'm considering having another bowl for breakfast.  But, that just wouldn't feel right...

Turkey Chili
(makes about 4-5 bowls)

1 lb of lean white meat ground turkey
1 large can of organic crushed tomatoes (make sure it says crushed, not diced)
1 can of organic red kidney beans
1 small yellow onion (diced in small pieces)
1 tablespoon olive oil
3 garlic cloves grated
1 teaspoon of chili powder
1 teaspoon of red pepper flakes
1 teaspoon of oregano
1 teaspoon of sea salt
1 teaspoon of black pepper
*Tabasco as needed (I like mine spicy)


In a non-stick frying pan, cook the turkey by itself until no longer pink, at medium heat (no need for oil, the turkey is fine without it)

With a fork, crumble the turkey meat until very fine.  The smaller the turkey can be ground, the better.

Once finished, place the ground turkey in a crock pot on medium heat (If you do not have a crock pot, the stove is fine).

Begin adding in the whole can of crushed tomatoes, the kidney beans (drained), onion, garlic, and the oil.  Mix together.

Add all dry ingredients.

Place the lid on the crockpot and let it sit for 1 hour.  The longer the better!


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