Macro Friendly Chili Recipe
This healthy chili recipe is macro-friendly, and prefect for those cold fall and winter days for you and the entire family!
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
- 1 15 oz Can tomato sauce
- 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
Optional toppings:
- Shredded cheese, Sour cream or Greek yogurt, Chopped onions, Sliced jalapeños, Fresh cilantro, Tortilla chips, Crackers, Diced tomatoes
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.
- Add your favorite optional toppings and enjoy!
Notes
Store the cooked chili in an airtight container in the refrigerator for up to 4–5 days.
This recipe is great for meal-prepped lunches.
Nutrition
Serving: 390gCalories: 240kcalCarbohydrates: 22gProtein: 28gFat: 6g
Tried this recipe?Let us know how it was!