A Dash of Healthy: “Skinny” Taco Chili

The cold weather has finally arrived. Whether you’re in denial about it or you’re actually enjoying it is totally up to you. Valley is here to give you a recipe to warm even your coldest days— taco chili! It’s healthy, it’s a little spicy and it’s the perfect meal to have after you’ve just walked 2 miles home from campus in the tundra that is Happy Valley. So, pull out your crockpot and let your inner spicy diva come out!

What you’ll need:

1 pound ground turkey
1 cup frozen corn
2 cups frozen pepper mix
1 can of petite diced tomatoes
20 oz. Salsa ( spicy and mild)
Taco seasoning packet
1 can of kidney beans
1 cup water

Optional toppings:

Mexican cheese
Sour cream
Avocado
Crushed tortilla chips

What you’ll do:

1. Begin by pulling out your crockpot and setting it on low. Throw in your salsa, diced tomatoes, 1 cup of water, 1 cup of corn, 2 cups of frozen bell peppers, 1 can of kidney beans, and 2 teaspoons of taco seasoning. Stir until combined.

2. In a frying pan, add 1 pound of ground turkey with 3 teaspoons of taco seasoning. Cook the turkey until no pink is visible.

3. Add the ground turkey to the crockpot and cook on low for 3-4 hours.

4. Feel free to top this taco chili with avocado, sour cream, Mexican cheese, or even some crushed tortilla chips!