This Clean Eating Turkey Chili recipe is a Chapman family recipe (although it was really never made the same twice growing up).
- 4 cans Diced Tomatoes 15 oz (or 2 of the 28 oz cans)
- 2 cans red kidney beans 15 oz cans
- 1 can tomato sauce 15 oz cans, no sugar in ingredients
- 1 each yellow onion medium, diced (or 1 cup frozen diced)
- 1 each bell pepper any color you choose (or 1 bag frozen bell pepper strips)
- 1 lb ground turkey 90% lean or leaner
- 20 slices pickled jalapeno slices optional, add more or less to adjust heat
- 3 Tbsp juice from jalapeno jar
- 1 tsp salt
- 3 Tbsp Chili Powder add more or less to adjust heat
- sour cream
- cheddar cheese shredded
- Dice onion and bell pepper
- Brown ground turkey, bell pepper, and onion together in skillet
- Drain grease if there is any
- Combine tomatoes, tomato sauce, and beans in crock pot or large sauce pan
- Add turkey/onion/bell pepper mix
- Add jalapeno slices and jalapeno juice
- Add salt to taste and chili powder
- Allow to cook on low heat until warmed through. It is now ready to eat, however, it is recommended that you cook it for several hours to allow the flavors to mingle. I usually put it in the crockpot in the morning and have it for dinner that evening.
Freezer Meal Instructions
- Add all ingredients except for optional toppings in a 1 gallon zip top bag. Mix contents, label, and freeze. When ready to cook, place frozen block in slow cooker and cook on high for 6 hours or low for 8 hours.
Add additional jalapenos, juice, and chili powder to increase spice heat level Serve with sour cream and cheese if desired.
Pin this chili recipe so you don’t lose it! Use the pin button on the image below (hover to see it on desktop). This would go great on chili boards, slow cooker boards, freezer meal boards, and game day boards.