January means cold weather and New Years Resolutions. To me this equation equals slow cooker season. I can easy toss dinner into the slow cooker in the morning and come home to a hot meal that is full on flavor, light on fat. Plus there are less dishes to clean! You can’t beat that really. Now chili is a personal topic. I like mine hearty and smokey, less bright tomato acidity more heavy chipotle and seasonings, but if you have a preferred seasonings blend by all means use it!

2 pounds ground turkey, lean

3 bell peppers, chopped

2 onions, chopped

4 cloves garlic, minced

1 (15oz) can kidney beans

1 (15oz) can cannellini beans

4 tablespoons chipotle salsa

1 (28oz) can crushed tomatoes

1/8 teaspoon cayenne pepper

2 cups water

2 tablespoons chili powder

pinch chili flakes

1 teaspoon salt

Sour cream and parsley or green onions for serving (optional)

1. In a large skillet on medium high heat brown the turkey. Move it over to your slow cooker basin.
2. Cook the bell peppers and onions for about 5-7 minutes, stirring frequently, until they begin to brown. Add the garlic and cook for 30 seconds, stirring non stop. Add this to the slow cooker.
3. Add the remaining ingredients and cook on low for 8 hours or on high for 5 hours.
4. Serve topped with sour cream and parsley.
5. Any leftovers can be frozen in bags for future use.