You know I love my chili! Nothing sounds better to me then a big bowl of chili once football season rolls around and Arizona evenings start to catch a little chill. The crockpot becomes my best friend once the fall weather starts to trickle in and helps my meal planning and preparation get a bit easier! This chili is easy, filling, and packed with protein. Pour yourself a bowl and top with some of your favorite chili toppings (my favorites are sharp cheddar cheese, avocado, or a dollop of Greek yogurt!). Make for a tailgate or just to feed your families hungry mouths during a relaxing weekend. For a little extra spice, add a squirt of tabasco or a pinch of red pepper. Enjoy!
Football Sunday Crockpot Lentil Chili
- 2 cans Hunts no salt added petite diced tomatoes (15oz cans)
- 1 can dark kidney beans, rinsed
- 1 can black beans, rinsed
- 1/4 medium sweet yellow onion
- 1/3 cup sweet corn
- 1 Tbsp chili powder
- 1 1/2 tsp paprika
- 1 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup low-sodium chicken broth
- 1/3 cup lentils
- 1lb 93% lean ground turkey (extra seasonings for turkey)
In a crockpot, add all ingredients except the ground turkey and lentils. Let your chili cook on high for about 2-3 hours; then add in your lentils. Allow your chili to continue cooking for about an hour or so.
In a large skillet, brown your turkey using the same seasonings (garlic powder, paprika, black pepper, chili powder) using a little cooking spray and some water. Add your cooked turkey to the rest of your chili. Reduce your heat to low and allow your chili to simmer for at least another hour (it can go longer) to allow the flavors of the turkey and base to mix and mesh. Keep the lid on unless you feel it is a bit too watery, then you can prop it to the side to allow some steam to exit.