This meal prep crockpot chili recipe is delicious, healthy, and quick to assemble. If you have a large crockpot, you can double it to make 12 meals and freeze them in batches to have available to pack for lunches or easy heat-and-eat dinners!
Ingredients:
1 T olive oil
1 onion, chopped
1.5 pounds lean ground turkey or chicken
1-15 ounce can red kidney beans, drained & rinsed
1-15 ounce can Great Northern beans, drained & rinsed
1-15 ounce can black beans, drained & rinsed
1-15 ounce can no-salt-added tomatoes (do not drain)
1-15 ounce can no-salt-added tomato sauce
1 cup unsalted chicken broth
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped (if desired)
2-4 T chili powder
¾ cup shredded Mexican cheese
6 T plain yogurt
Directions:
Add the olive oil to a large skillet and heat over medium heat. Add the chopped onion and saute until translucent. Add the ground turkey or chicken and cook until no longer pink. Transfer the onion and meat to the crockpot. Add the beans, tomatoes (undrained), tomato sauce, broth, green pepper, jalapeno, and chili powder to the crockpot. Cover and cook at high temperature for 4 to 6 hours or low temperature for 6 to 8 hours. Can serve immediately (top with the cheese and dollop plain yogurt) or divide into 6 storage containers and refrigerate or freeze for meal prep.
Nutrition Facts (Per ⅙ of Recipe):
Calories: 450
Fat: 10 gm
Carb: 40 gm
Fiber: 16 gm
Protein: 35 gm
Sodium: 250 mg
Recipe adapted from “Meal Prep for Weight Loss” by Kelli Shallal, RD, MPH, CPT
It’s Your Health. It’s Your Life. Make That Change! NutritionPair.com
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