Episode 4

This Biggest Loser Chili is the first recipe I ever made in a crockpot. Seriously. And it’s one of my very first pins on my Food Food Food board in Pinterest. I remember when I made it I think it took me hours to chop all the veggies. And I was so frustrated because I didn’t realize it needed to cook for 4 hours (like I said, first time using a crockpot…) And I’m pretty sure we ate dinner at like 10:00 at night. Since then, my veggie chopping has improved A LOT, and I use this chopper to speed things up.

This chili is originally from The Biggest Loser. Substituting the beef for lean turkey, full of veggies, and low sodium beans and broth really help this chili lean on the healthy side. Because this chili makes a lot, I usually can eat it for dinner one week, freeze it, and eat for lunch another week. It has great flavor and leaves you full, but not blah. Enjoy!

Two of the kitchen tools I use for this recipe are absolute MUSTS and will make your life so much easier. This onion chopper is incredible, efficient, and so easy to just throw in the dishwasher when done. And this ground meat chopper makes breaking up meat super easy for even cooking.

The Biggest Loser Chili

Ingredients

• 2 lbs ground turkey
• 3 garlic cloves, minced
• 2 large onions, finely chopped
• 4 large celery stalks, chopped
• 3 large bell peppers, chopped
• 14 oz can low sodium red kidney beans, drained and rinsed
• 14 oz can low sodium white beans, drained and rinsed
• 28 oz can tomato sauce or crushed tomatoes, low sodium
• 2 cups chicken or vegetable broth, low sodium
• 1 tbsp chipotle pepper in adobo sauce, minced
• 1 tbsp chili powder
• 1 tbsp taco seasoning
• 1/2 tsp salt
• Ground black pepper, to taste
• Oil, for frying

Preparation

1. Preheat large ceramic non-stick skillet on high heat and add ground turkey. Cook until brown or about 7 minutes, stirring and breaking into small pieces with spatula. Transfer to a large slow cooker.
2. Return skillet to medium heat and swirl a bit of oil to coat. Add garlic and onion, sauté until translucent or 5 minutes, stirring occasionally. Add celery and bell peppers, sauté for 5 more minutes, stirring occasionally.
3. Transfer to slow cooker along with beans, tomato sauce, broth, chipotle pepper, chili powder, taco seasoning, salt and pepper, and stir.
4. Cook on Low for 8 hours or on High for 4 hours.
5. Serve warm. Toppings can include: avocado, tortilla chip strips, cheese, sour cream, green onions, etc.

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Cheers – MP