Recipe of the Week - Turkey Chili

The weather here in sunny SoCal has been anything but sunny lately. Due to our unusually "cold" weather and the lack of a refridgerator in our new house (we're fixing that issue this weekend - hello Memorial Day sales!) I've been putting my Crockpot to some heavy use lately. This delicious and hearty Turkey Chili recipe is a mish-mosh of other recipes that I've found scattered about the interwebs and tailored to my liking - and hopefully yours too!

Ingredients:

• 1 tablespoon olive oil

• 1 cup chopped sweet onions

• 1 tablespoon minced garlic

• 1/4 cup chopped yellow bell peppers

• 1 pound ground turkey

• 1 (28-ounce) can crushed organic tomatoes, undrained

• 1 (16-ounce) can red kidney beans, drained and rinsed

• 1 tablespoon chili powder

• 1 tablespoon sugar

• 2 cups low-sodium beef stock (gives a gorgeous rich flavor)

• 1/2 teaspoon garlic powder

• 1 teaspoon hot sauce (recommended: Cholula)

• 11/2 teaspoons sea salt

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

Directions:

In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.

Transfer turkey mixture into a large Crockpot. Add remaining ingredients and stir until combined. Set Crockpot to "Low" for 8 hours. If your chili is still too watery - remove 1/2 cup of the liquid using a measuring cup and add in 1 - 2 tabelspoons of flour and wisk until combined - pour flour mixture back into Crockpot and stir to combine completely.