This weekend took a quick turn around bone-chilling temperatures. From the rain, wind, sleet and periods of snow, I think we all deserve a warm break. Whether it’s radiating heat from the fireplace or cozying up with your boo under lots of blankets, we’re all warming up some how! One of my favorite chilly weather meals is filled with flavor and substance, and is the perfect pairing on a cool night. And after the weekend I’ve had, a little heat is number one on my list.
Loaded with tender ground turkey, hearty beans and veggies and an aromatic tomato base, what’s not to love? This is the perfect throw-it-all-together type of meal for a busy weekday — into the crock pot for 3-6 hours and then into your tummy in a record amount of time.
For added flavor, try switching it up with the tomatoes and sauce. Instead of your average diced tomatoes, I used two difference blends: green pepper, celery and onion & basil, garlic and oregano. And for the tomato sauce? Try spicy tomato basil! You’ll get that added flavor without the hassle.
- 1 lb ground turkey
- 1 onion, diced
- 1 green bell pepper, diced
- 1 14.5oz can kidney beans, drained and rinsed
- 1 14.5oz can black beans, drained and rinsed
- 2 14.5oz cans diced tomatoes *
- 12oz (or half a jar) spicy tomato basil sauce **
- 2 Tbsp chili power
- 1 Tbsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste (Himalayan salt is the best)
- Greek yogurt
- Green onions
- Tortilla chips
- Heat a lightly oiled pan on medium-high heat and cook onions until soft, about 2 minutes. Add ground turkey and cook until browned.
- Spray the bottom of the crock put and add onion/turkey mixture. Add pepper, beans, tomatoes, sauce and seasoning. Mix well.
- Cook for 3 hours on high or 6 hours on low.
- Add a dollop of Greek yogurt and top with green onions.
- * try a variety: green pepper, celery, onion / basil, garlic, oregano
- ** or 1 14.5oz can tomato sauce