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–+ servings

Macro Friendly Chili Recipe

Tami Smith
This healthy chili recipe is macro-friendly, and prefect for those cold fall and winter days for you and the entire family!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 240 kcal

Equipment

  • 1 Slow cooker
  • 1 Skillet
  • 1 Spatula
  • 1 Knife for veggies
  • 1 Cutting Board for veggies

Ingredients
  

  • 1 lbs ground turkey (85/15 or 93/7)
  • ½ medium yellow onion chopped
  • 2 clove garlic, minced
  • 2 14 oz cans diced tomatoes, undrained (I used fire roasted)
  • 1 6 oz can tomato paste
  • 1 can diced green chilies
  • 1 15.5 oz beans, drained (I used kidney beans)
  • 2 tsp cumin powder
  • 1 ½ tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 ½ tsp salt, or to taste
  • ½ tsp black pepper

Instructions
 

  • Saute the turkey and onion in a skillet until the turkey is no longer pink and the onions are looking translucent, then add your garlic and seasonings to the pan and cook until fragrant.
  • Transfer your turkey mixture to your 6 Qt slow cooker.
  • Add all of your remaining ingredients (rinsed and drained beans, diced tomatoes, tomato sauce, tomato paste, green chilies, etc. to the slow cooker.
  • Cover your cooker and set on low for 6-8 hours or on high for 3-4 hours. Try not to lift the lid during cooking until the very end when you can give it a taste and determine if it needs a dash of additional seasoning.
  • if your chili is tasting too spicy or acidic, add a dash of granulated sugar to it to neutralize it. Add as little or as much as needed per your taste preferences.

Notes

Serving size = 1/6 recipe

Nutrition

Calories: 240kcalCarbohydrates: 22gProtein: 28gFat: 6g
Keyword macro friendly chili recipe
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