Ingredients
Scale
- 3 lbs Lean Ground Turkey (93/7 or 99% lean)
- 1 bag (12 oz) Frozen Chopped Onions and Bell Pepper Mix
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 2 cans (14.5 oz each) Fire Roasted Diced Tomatoes (do not drain)
- 2 cups Chicken Bone Broth (for extra protein)
- 2 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- 1 tablespoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- Optional: Sliced jalapeños or hot sauce for heat
Instructions
- Place the raw ground turkey at the bottom of your 6-quart or larger crockpot. You do not need to brown the meat beforehand; the slow cooker will cook it thoroughly while keeping it moist. Pour the bag of frozen onions and peppers directly over the turkey. Add the drained black beans and the fire-roasted tomatoes on top of the vegetables.
- Sprinkle the chili powder, cumin, garlic powder, salt, and pepper evenly over the mixture. Pour the chicken bone broth over the top. The broth will seep down through the layers, ensuring the turkey is infused with seasoning and stays tender throughout the long cooking process.
- Secure the lid on your crockpot. Set the heat to “Low” for 8 hours or “High” for 4 to 5 hours. If you are home during the last 30 minutes, use a wooden spoon or a meat masher to break the turkey blocks into smaller crumbles. Stir everything together so the spices and juices are well-distributed.
- Ladle the turkey mixture into deep bowls. You can serve it as a standalone chili, over a bed of cauliflower rice for a low-carb meal, or inside corn tortillas for healthy tacos. Top with fresh cilantro, a dollop of Greek yogurt (a great high-protein sour cream substitute), or a sprinkle of shredded cheese.
- Cook Time: 8 hours 5 minutes