Since COVID, we have a plethora of canned goods that need to be used before expiring so I threw in food that was about to expire from the refrigerator and cupboard for a spicy chili. This one has a kick to it, but adding greek yogurt or sour cream and cheese helps lower the heat. If you shy away from spicy foods leave out the jalapeños or add a milder pepper. My toddler was able to eat a bowl as long as I picked out the diced jalapeños for her.

Ingredients

• 40 oz canned pinto beans
• 4 oz can of diced jalapeños
• 1/2 cup diced onions
• 32 oz vegetable broth
• 1 pound ground turkey
• 14.5 oz diced tomatoes
• 1/2 tablespoon of oregano
• 1 tablespoon of chili
• 1 tablespoon of cumin
• 3-4 cloves of minced garlic or the equivalent in garlic powder

Fully cook the turkey meat on the stove with a tablespoon of macadamia oil. Add the rest of the ingredients into a crockpot. Transfer the cooked turkey meat to the crockpot and set on low for 8 hours or high for 4 hours. Serve hot with your favorite chili toppings. We prefer greek yogurt with shredded sharp cheddar cheese.