This crockpot chili recipe is so simple and delicious! If you don't have or want to use a Crockpot, you can just as easily make it in an Instant Pot or on the stovetop. It is allergy-friendly, and easily adapted.
If you have a picky eater at home, you can tone down the spice. You can call it 'chili mac' and serve a smidge of it in a corner of their plate of plain spaghetti. Who knows, they may ask for more after they've tasted it with no pressure to finish a certain amount.
You can 'deconstruct' it (separate out the beans, meat, tomatoes...you get the idea) and encourage them to try a bite or two of whichever pieces they want. You can top it with shredded cheese and call it 'pizza chili bowl' or another fun name. Remember, taking gradual steps with picky eaters is the best way to lead to lasting, healthy changes.
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Crockpot Chili
Ingredients:
1 to 1 1/2 pounds ground turkey
2 (14.5 oz.) cans diced tomatoes
2 (15 oz.) cans beans, drained and rinsed (1 use 1 can each of black and pinto, but use your favorite)
1 teaspoon cumin
1 large onion, chopped
1 green or yellow bell pepper, chopped
2 cloves finely chopped garlic
2 tablespoons chili powder*
1 teaspoon black pepper
1 teaspoon salt
2 bay leaves
Instructions:
1. Brown the ground meat.
2. Add the ingredients to the crockpot in order (except bay leaves).
Stir once, then add bay leaves just under the surface of the chili and cook on high for about 4 hours. Remove bay leaves before serving and adjust salt to taste.
*2 tablespoons of chili powder makes a spicy chili. Reduce the amount for a milder flavor.
Want more tips for your picky eater? Get the short Build a Better Eater guidebook packed with helpful information to transform your picky eater.
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