Now that fall has officially started, I have been in the mood to whip up a batch of homemade chili. Having a full schedule during the week and even on weekends, I’m a huge fan of slow cooker recipes. I decided to take my go-to chili recipe and turn it into a slow cooker one to help save on time. I love that with slow cookers, you can literally throw all ingredients into one pot and just walk away – how wonderful is that?!
Instead of using butter, I turned to coconut oil for browning my onions, which I’m obsessed with. This healthy fat will bring out the flavor in any dish and is a great way to make recipes better for you, which I’m all about! I also used a mixture of reduced fat ground turkey and extra lean grass-fed ground beef to keep the calories in this dish lower.
Here’s what you’ll need:
1 package 99/1% ground turkey
1 package 96/4% lean grass-fed ground beef
1 tablespoon coconut oil
1 onion, diced
2 cloves of garlic, minced
2 (10.75oz) cans of tomato puree
1 can diced tomatoes
1 can kidney beans, drained
1 can corn, drained
1 packet Mrs. Dash chili seasoning mix
- In a large pan, brown ground turkey and lean ground beef. Place into slow cooker.
- Once meats are transferred, add coconut oil to pan and add in onion and garlic. Cook over medium heat until onions are lightly caramelized, then transfer into slow cooker.
- Add in all remaining ingredients and chili seasoning, being sure to stir completely. This is important in order to incorporate all ingredients with chili seasoning.
- Cook over low setting for 6 to 8 hours, stirring occasionally if home.
- Serve with low-fat cheese, reduced sour cream and enjoy!
This recipe takes about 10 minutes of prep time total, which makes cooking a breeze! I opted to use reduced fat sour cream and low-fat cheese to keep this dish healthy, but feel free to use regular if desired.
Try serving this chili with our homemade sweet potato cornbread – yum!