Ingredients
Scale
- 2 lbs Lean Ground Turkey or Ground Beef (90% lean)
- 2 cans (15 oz each) Kidney Beans, undrained
- 2 cans (15 oz each) Black Beans, undrained
- 2 cans (14.5 oz each) Diced Tomatoes with Green Chilies
- 1 jar (24 oz) Thick and Chunky Salsa (Mild or Medium)
- 1 bag (12 oz) Frozen Seasoning Blend (Onions, Celery, Peppers)
- 2 packets (1 oz each) Low-Sodium Chili Seasoning Mix
- 1 cup Water or Beef Broth (optional for thinner consistency)
Instructions
- Open your Crockpot and place the raw ground turkey or beef at the bottom. Break it up slightly with a wooden spoon, but do not worry about browning it first; the slow cooker will handle the cooking perfectly. Pour the frozen seasoning blend directly over the meat. Next, add the cans of kidney beans, black beans, and diced tomatoes. Do not drain the cans, as the liquid provides the necessary moisture and extra flavor for the base of the chili.
- Pour the jar of salsa and the packets of chili seasoning over the top of the bean and meat mixture. If you prefer a soupier chili, add one cup of water or broth at this stage. Stir everything together until the seasoning is well distributed. Secure the lid on your Crockpot. Set the heat to “Low” for 8 hours or “High” for 4 hours. The long, slow cooking process allows the meat to become incredibly tender and the spices to penetrate every ingredient.
- Once the cook time is complete, stir the chili well to break up any remaining large chunks of meat. If you are meal prepping, allow the chili to cool slightly before transferring it into eight equal-sized airtight containers. This ensures even portions for your week. Serve immediately if eating now, or refrigerate the containers for up to five days. You can also freeze individual portions in freezer-safe bags for up to three months.
- Cook Time: 8 hours 5 minutes