I’m sitting on my couch watching the Green Bay Packers vs Minnesota Vikings game, and I can’t help but smile because I am in LOVE with lazy Sunday afternoons.
It’s lazy Sundays that really inspire me to food prep in the most efficient and simple ways possible. Some meal prepping requires more effort – but what if you’re just not in the mood to give all of your time and energy to food prep for the day?
The simplest solution = crock pot chili.
There’s not a right or wrong way to make chili. If you’ve ever been to a chili cook-off, you’re exposed to all of the variations of proteins, textures, colors, tastes, etc. of homemade chili. I recently toyed with a new-to-me chili recipe, and it’s my favorite batch I’ve made thus far (this is a really big deal). Because I’m so excited about this, I thought I would share with you all. Enjoy!
Lazy Sunday Crockpot Chili (GF)
- 1 lb ground turkey
- 2 bell peppers (diced)
- 2 onions (diced)
- 1 can beans of choice
- 1 can tomato paste
- ¼ cup chili infused olive oil
- ~1 cup of water
- 1 can (or bag) of sweet corn
- Chopped kale
- Chili powder to taste
- Salt, pepper to taste
- Cook the ground turkey in a stove-top skillet until completely browned. Salt and pepper to taste. Set aside.
- Turn crock pot to Med-High heat to start warming up.
- Scoop the can of tomato paste into the crock pot.
- Fill the empty tomato paste can with water, pour the water into the crock pot.
- Mix the water and tomato paste with a rubber spatula until combined.
- Empty skillet of ground turkey into the crock pot. Stir.
- Empty the bell peppers, onions, corn, and beans into the crock pot. Stir. (Pro tip: Most grocery stores have frozen bags of diced onions and peppers! Score!)
- Add chili powder to the mixture. This is completely up to you depending on how spicy you like your chili. I start with seasoning the entire surface of the chili and mix it in. Do a taste check and determine if more is needed.
- Add the chili infused olive oil to the chili. You can use any flavor of infused olive oil. This not a necessary ingredient but I had some on hand and really enjoy the extra kick.
- Add kale to preference. I buy kale frozen and chopped so it’s easy to add to soups, chilis, chicken bakes, etc. I covered the entire surface with kale pieces and then mixed it in.
- Once all ingredients are mixed in, let the chili warm in the crock pot for about an hour. If you’re in a rush, heat in the microwave (this is okay since the meat is already cooked) but I like the vegetables to get softer in the crock pot before serving.
- Serve with sharp cheddar and your toppings of choice. Try plain Greek yogurt and avocado for some healthier alternatives to sour cream.
This is a CHUNKY chili. A little goes a long way. The batch makes almost 50 fluid oz of chili so if you’re a household of two, it’s a nice staple for the entire week. If you want to thin out the chili a bit, add some vegetable broth in addition to the can of water.
As much as I like this recipe, I think next time I’m going to add sweet potato chunks and chopped zucchini, and possibly remove the beans. It’s fun to play around with different veggies and combinations! Remember – there’s no wrong way to make chili. It’s simple, delicious, affordable, and perfect for lazy (cold) Sundays.
Have a great week everyone!