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Makes ahead your fave dishes and freeze!
Fall is approaching and the temps are getting colder! That means it is a great time to drag out those crockpot, instant pots and fave freezer meals. We love to double recipes like this chili to freeze for later, use for lunches, or quick suppers during the busy work week.
Need more recipes like this one? Would there be interest in a fall crockpot community with a meal plan, recipes, and a grocery list? 🙋🏽♀️🙋🏼♂️
But for now, enjoy this yummy chili recipe!
Ingredients: • 2 tsp. organic coconut oil, melted • 1 medium onion, chopped • 1 medium bell pepper, chopped • 2 cloves garlic, chopped • 1 lb cooked lean ground turkey (we used hamburger) • 2 cans of pinto or kidney beans drained and rinsed (we used black beans) • 1 can organic diced tomatoes (no salt added) • 1 cup red wine (I subbed water and chicken broth) • 1 Tbsp. ground chili powder • 1/2 tsp himalayan salt • 1/4 chopped fresh cilantro
Directions: 1 Heat oil in large saucepan
2 Add onion and peppers and cook until soft
3 Add garlic and cook for one minute
4 Add turkey, beans, tomatoes (with liquid), wine, chili powder and salt. Bring to a boil. 5 Reduce heat and stir occasionally for 20 minutes until slightly thickened
6 Evenly divide between serving bowls and top with cilantro/ optional cheese