The weather is hitting some serious lows today in Texas, and this recipe is the PERFECT thing to warm you up! I love this recipe because it’s so easy to make. You basically throw everything into a slow cooker and it’s ready for you after a wild, busy day. It also freezes well, so if you are meal planning and want to save time for future meals, you can make a double batch and freeze the extra!

Servings: Approximately 5 (each serving is roughly 1.5 cups)
Ultimate Portion Fix: 1 red, 1 yellow, 1/2 purple, 1/2 blue

INGREDIENTS

• 1lb of lean ground turkey (I use 99% lean, just a personal preference)
• 1 15-oz can of black beans
• 2 15-oz cans of kidney beans
• 2 cans of low sodium tomato soup
• 2 tablespoons of chili powder
• 1/2 tablespoon of ground cumin
• 1/2 tablespoon of garlic powder
• 1/2 tablespoon of onion powder
• 1/4 tsp of salt
• 1/4 tsp of black pepper
• Nonstick cooking spray (I use olive oil or coconut oil spray)
• Shredded cheese (personal preference for topping)

DIRECTIONS

1. In a medium skillet, cook turkey until browned. Set aside.
2. Spray inside of crockpot to prevent sticking, and make cleanup easier (always a bonus!)
3. Mix the following ingredients in the crockpot: both cans of tomato soup, chili powder, garlic powder, cumin, onion powder, salt, and pepper. Once mixed, drain all three cans of beans and add to crockpot. Mix thoroughly.
4. Add browned chili and stir.
5. Cover crockpot and cook on low for 6 hours, or high for 4 hours.
6. Once cooked, top with 1/8 cup of shredded cheese and enjoy!