One thing I love about working in an office is being able to bring food in for my team to enjoy. Maybe it’s because I’m single and live alone, but I tend to bake for office celebrations a little more often than others. Whether it’s a potluck or someone’s birthday, I always bring something fun to share.
A few weeks back, my office held a Chili Cookoff to welcome the fall season, and I made this chili and a yummy cornbread.
This slow cooker chili was, however, a finalist in the cookoff… I think the yummy garnishes helped it along to be honest. I mean, who doesn’t love avocado??
I will tell you, this is the EASIEST chili I’ve ever made. You put the meat in the crockpot RAW. Yep, raw. It looked a little like meatloaf (as you’ll see below), but the end product was REALLY delicious. My advice: Don’t skip the avocado. It’s a total crowd pleaser.
Slow Cooker Jalapeño Popper Chili
Adapted from Skinnytaste and PaleOMG
1 medium white onion, diced
3 cloves minced garlic
1 red bell pepper, diced
3 jalapeños, seeds removed
1 large sweet potato, 14 oz.
1 lb. 93% lean ground turkey
1 lb. 95% lean ground beef
2 tsp. smoked paprika
1 1/2 Tbsp. chili powder
2 tsp. dried oregano
2 tsp. kosher salt
1 tsp. ground cumin
1/2 tsp. red pepper flakes
1 (14 oz.) can petite diced tomatoes
1 cup reduced sodium vegetable broth
chopped scallions, for garnish
8 oz. diced avocado (from 2 small haas)
Per 1 Cup Serving + 1 oz. Avocado:
CAL 285; FAT 12g; SAT FAT 0g; CARBS 20g; PROT 25g; FIB 5g; SUG 1g
WW Points+: 7 ; WW Smart Points: 6