There are three recipes that are absolute FAVORITES by all my clients (and their families)... my protein pancakes, protein muffin tops and my taco chili! Since it's still a bit chilly here in the Midwest, I find it fitting to share my crockpot taco chili recipe. What I love so much about the taco chili is that it's SO versatile and very meal-prep friendly. You can easily get 5+ servings from this and it's easy to even double the recipe and freeze the chili in either single-serve portions or in small batches using Glad Freezer storage containers.
1 package of extra lean ground turkey
1 can of diced tomatoes
1 can of tomato sauce
1 can of Rotel with chilies (if you do not have Rotel in your area, any diced tomatoes with chilies will do)
1 package of low sodium taco seasoning, or homemade taco seasoning
1 medium white onion, diced
1 can or frozen bag of corn
Vegetarian Option: 1 can of black beans, 1 can of kidney beans rinsed and drained Chicken Option: 4 - 6 frozen chicken breasts
Brown the ground turkey.
Once cooked, add turkey and the rest of the ingredients into the crockpot, stir, cover and cook on low for 6-8 hours.
If using frozen chicken breasts, no need to pre-cook, just toss them into the crockpot with the other ingredients. Shred the chicken once cooked.
To add a healthy fat option: serve with sliced avocado on top and an optional dollap of plain Greek yogurt.
To add a healthy carb option: serve over a baked sweet potato. Other options for leftovers: Serve over pasta for a Mexican spaghetti or serve with eggs and corn tortillas for a breakfast burrito!