First recipe of the new year!! How exciting! I was going back and forth between this chili recipe and a new overnight oat recipe so I put it out to a vote on Instagram. You guys wanted to see the chili first! Maybe it is this freezing cold weather? We have been spoiled by an incredibly mild winter so far but the below zero temps are here. Something warm and hearty like chili sounds so good on these cold, cold days!
I am almost done with the first week back after Christmas break. Ugh! I do enjoy being a teacher, but wow! The week before a break is madness because the kids think they shouldn’t have to do anything. The week after a long break is a nightmare too because they are so out of routine. This is my first year working with middle school-aged kiddos and that seems to add another layer of chaos. No one in middle school seems to be able to manage themselves. I have been surviving by drinking plenty of coffee and being mindful of the challenges the kids I work with face. That being said…Friday get here ASAP!
Weeknights during the school year are super busy. More now than ever with a baby. I do what I can on the weekends to prep food and plan meals. When there is a plan and things are ready I am able to focus my attention on baby snuggles and play. Working full time only gives us a couple of precious hours each morning and evening with Rowan. I am super mindful of that and try not to have any distractions during our time together. We have been having a blast. I can’t believe she is already 6 months old. She’s trying to crawl and starting to eat food. It is so fun watching her try different things. Favorites so far…avocado and scrambled eggs. She’s definitely our kid.
When prepping meals for the week I really utilize the slow cooker on the weekends. I like to make a couple of packs of chicken breasts and shred them up to use in recipes throughout the week. I also like to make a big batch of soup or chili. It usually makes enough for a meal and for Brandon and I to bring lunch to work. On top of that, we have enough to freeze for another meal.
This Healthy Slow Cooker Chili is loaded with veggies and protein packed quinoa. If you are ringing in the New Year by focusing on health and nutrition this is a great recipe. When making chili the salt can get out of hand fast due to canned tomatoes, stock, and beans. I control this by buying all “no-salt” added items, allowing me to control the amounts.
Avocados, plain Greek yogurt, and shredded sharp cheddar cheese are delicious toppings for this chili. Add this to your meal prep list to make life easier and spend more time doing whatever it is you want to do!
Have a great week!
- 5 cups sweet potatoes, peeled and cubed (hint: buy the pre-cut ones in the produce section)
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 pound ground turkey, browned
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can fire roasted tomatoes
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 3 cups unsalted chicken stock
- 1 cup quinoa
- 1 tbsp chili powder
- 1 tsp ancho chili powder
- ½ tsp coriander
- 1 tsp cumin
- ½ tsp garlic powder
- salt and pepper to taste
- Brown ground turkey and add to slow cooker.
- Add all other ingredients.
- Stir gently to combine.
- Cook on high for 4 hours or low for 6-7 hours.
- Optional: Top with avocado, green onions, cheddar cheese, or plain Greek yogurt.