Again, I just want to thank you all with your patience and bearing with me through my hectic life for the past month! I wanted to come back with something easy (because, thats just what I do) and super tasty! This SUPER hassle-free turkey chili over roasted potatoes makes 6 servings so it’s perfect for meal prep, or to freeze for a quick after-work meal ❄️ PLUS: you get almost half your fiber for the day in just ONE serving
Calories per serving: 368
Protein per serving: 23g
Carbs per serving: 45g (7g fiber)
Fat per serving: 11g (2g sat. fat)
1.2 lb package of lean ground turkey
½ white onion
2 bell peppers
3 cloves garlic (minced)
2 cans low-sodium tomato soup
½ cup chicken broth
2 cans low-sodium kidney beans
1 cup frozen corn
2 tablespoon chili powder
½ tablespoon garlic powder
½ tablespoon cumin
1 teaspoon red pepper flakes
1 lb bag small red potatoes
Drizzle of olive oil
2 teaspoon paprika
Salt and pepper to taste
1. Add ground turkey to pan over medium-high heat and cook until fully browned. Then add to crockpot; wipe out pan. Spray pan with olive oil spray, then dice onion and peppers, and add to pan. Cook over medium heat until onions are transparent, then add onion-pepper mixture to crockpot.
2. Add tomato soup, chicken broth, beans, corn, chili powder, garlic powder, cumin, and red pepper flakes to crockpot. Still well and cook on low for 6 hours for high for 3-4 hours.
3. When chili has about 1 hour left to cook, preheat oven for 425 degrees and line pan with parchment paper. Cut potatoes into 1-inch chunks and place on pan. Drizzle with olive oil, paprika, and salt & pepper. Bake in oven for ~40-45 mins until browned (toss around half way through baking)).
4. Spoon potatoes into bowl and top with chili then enjoy!
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