A Dash of Healthy: “Skinny” Taco Chili

Photo by Alexis Desrosiers

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
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!