Crockpot Chicken Chili

Freezer friendly, packed with protein and can add all the toppings when the postpartum munchies hit.

Recipe source with our modifications: The Girl on Bloor

What you need:

• 1T olive oil

• 1lb ground turkey or chicken

• 1 large onion of your choice, diced

• 5 celery stalks, diced

• 1 green bell pepper, diced

• handful of fresh cilantro

• 4 cans of corn OR beans of your choice, drained (I like 2 cans corn, 1 can pinto and 1 can black)

• 6 cloves of garlic, minced

• 2 Tbsp chili powder

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp salt

• ½ tsp pepper

• 1 large can diced tomatoes

What you do:

• heat olive oil and add ground turkey/chicken, saute until lightly browned. 

• add all ingredients to slow cooker

• cook on low 6hrs, high 3hrs

• try not to peek too much but enjoy how amazing it smells!

• serve in bowls with your favorite toppings and side!

What you can have for garnish/side:

• shredded cheddar or mexican cheese

• sour cream

• Chili lime seasoning (from Trader Joe's)

• green onions

• cilantro

• sliced avocado

• tortilla chips

• cornbread (I love my box/bagged mixes where you just add water/milk!)

Storage/Freezing:

• lasts in fridge 5 days

• freeze for up to 3 months in freezer-safe class containers or Ziploc bags with air removed and stored flat for easier defrosting. 

• can let defrost in fridge overnight then reheat, or reheat from frozen in the microwave for about 6 minutes, stirring occasionally. 

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