CrockPot Turkey Chili Stew

Yep…you read that title correct!  I make Turkey Chili Stew.   I used to call it chili, but when I would describe it to people, it was decided that it was more of a stew because of all the vegetables that are in it.  Call it chili, call it stew…doesn’t matter because it is so tasty!

 

Ingredients:

  • 1 pound ground turkey
  • 1c raw onion
  • 1/2c diced red bell peppers
  • 3 stalks of celery diced
  • 1 cup spinach
  • 1 can of kidney beans, drained (optional)
  • 1 can (14.5oz) of diced tomatoes
  • 1 can (6oz) tomato puree
  • 2.5 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 1 Tbsp crushed black pepper

 

First brown the turkey in a pan.   Then you can line your crockpot with a crockpot liner.   Add all of the ingredients to the crock pot except spinach.  Add spices to the mixture.

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Now add the spinach on top.

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Cook on low for 7 hours.  Stirring occasionally.

Seven hours later….your house smells like chili.  It’s the perfect comfort food on a cold day.

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Unfortunately, the picture does not do it justice.  I know that it isn’t very pretty, but it is delicious and very healthy!

 

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Zucchini Cakes with Roasted Red Bell Pepper Sauce

Even though I don’t have kids, I have a fairly picky boyfriend.  Apparently it was only a short time before meeting me that he started eating broccoli.  (I didn’t like broccoli before meeting him, so glad he got me to eat it over and over again!)   So preparing vegetables that he will eat is a fun challenge, as long as there is no asparagus on the menu….that will always be a losing battle for me.

I asked him a few weeks ago if he would try something like this, and he said only if there was a really good sauce with it.  Challenge accepted!

Zucchini Cakes:

  • 1 small zucchini squash shredded and excess moisture drained
  • 1/8c cooked quinoa
  • 1 egg
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp celery seed
  • Salt and Pepper to taste (I used about 1/8 tsp of each)
  • 3/4c almond flour
  • 1 tbsp coconut oil (for pan to cook in)

Roasted Red Bell Pepper Sauce

  • 1 roasted red bell pepper
  • 1/2 tbsp olive oil
  • 1 garlic clove
  • 1 tbsp butter
  • 1/4 diced onions (caramelized)
  • 1/4 tsp basil
  • salt and pepper to taste

After you shred the zucchini, put all of the ingredients in a bowl, mix and make into small patties.  Set aside until ready to cook.

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The first part of making the sauce is roasting the bell pepper.  After you wash it, cut the top off and take the rims and seeds you are ready.  You can either roast it over the burner or put it in the oven on broil until all sides are charred.  If you do it over the burner, be warned, it does make a popping noise.

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After the pepper is roasted, you wrap it in Saran wrap for about 5 minutes.

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Put all of the ingredients into the food processor and pulse until you get a smooth consistency.   This makes about a cup of sauce.

I think it tastes better warmed up.   I put it in a sauce pan and had it on low until the zucchini cakes were cooked.

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While the sauce is warming up, you can cook the zucchini cakes.   Warm up the coconut oil on medium heat in a small pan.  Put the zucchini cakes into the hot oil and cook for 1.5 minutes to 2 minutes on each side, be careful to not leave them on too long, they burn easily.  You want to cook each side until it has a little “crust” to each side.  I like the texture with the crunchy outside and the soft inside.

And now you are ready to eat your zucchini cakes!   And don’t be stingy with the sauce either!  The sauce really enhances the flavor!

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My boyfriend thought that this was a great way to “sneak in vegetables”.   If my picky boyfriend gives his seal of approval, I think you and/or your kids will enjoy them too!