Today I am sharing the last in my series of posts on easy packable lunches. This turkey chili recipe is made with a crockpot and just takes a couple of minutes of preparation time. The best thing about chili is that it is easy to customize based on what you like. If you don’t like black beans, try garbanzos instead. If you love tomato, add extra. If you want extra heat you can either add jalapeños or more chili powder.
I think that chili is a really fun lunch because you can pack toppings. It is a little extra effort, but it makes lunch more special, and what is better than hot chili topped with melted cheese on a chilly day?
Want to ready the other posts in this series? Go here to read about my Cranberry Chicken Salad, and click here to read about my Roasted Vegetable Pesto Pasta Salad.
Active Time: 10 minutes
Total Time: 6 hours
Servings: 6
1 1/2 lbs Ground Turkey
2 (16 oz) Jars of Salsa
1 (14.5 oz) Can of Black Beans
1 (14.5 oz) Can of Kidney Beans
2 Bell Peppers, chopped
2 teaspoons Chili Powder
1 teaspoon Cumin
Topping suggestions:
Shredded Mexican Cheese
Low Fat Sour Cream
Step 1:
Place all ingredients in a slow cooker, stir together, and turn the heat on to low.
Step 2:
Cook for 5-6 hours, then divide into containers for lunch and refrigerate. Pack toppings, such as cheese and sour cream in a separate smaller container.
Step 3:
At lunchtime heat the chili in a microwave and then add the toppings.
This post was originally published on Coca-Cola Journey.
