Recently I purchased my first crock pot. Honestly, before a few weeks ago I thought that my first crock pot would be a non-registry gift from an ancient aunt at my future wedding. My preconceived notion of this kitchen device was that it was used to cook large, fatty slabs of meat for hours on end. However, after watching a coworker heat up a delicious and healthy mixture of lean meat and veggies which she later told me was a crock pot concoction, I became a believer.
After doing my own research on healthy crock pot recipes, I decided to take the plunge and make the purchase. One of the most appealing recipes I found was for a simple turkey chili. I decided, however, to bulk it up with some extra vegetables and garlic.
- 1 (14 1/2 ounce) can chickpeas, undrained
- 1 (14 1/2 ounce) can kidney beans, undrained
- 1 (28 ounce) cans diced tomatoes, with juice
- 1 (16 ounce ) can tomato sauce
- 1 tablespoon chili powder
- 2 cloves garlic, chopped
- 2 carrots, chopped
- 3 green zucchini, chopped
- Cook turkey in a pan over medium-high heat with the onion
- Chop carrots and zucchini
- Add all ingredients to the crock pot and cook on high for 6-8 hours or low for 8-10 hours.
It was great to come home after a long day away to find a fully cooked meal ready for us. Mike and I walked to Whole Foods and picked up a baquette and sat down for a delicious, healthy meal! And, the recipe made enough for leftovers!
Try it for yourself and let me know how it turned out!