Turkey Chili

17.1 completely knocked me out.

182 reps at the time cap.

It was my first RX’d Open workout and I managed to feel it in every inch of my aching body. Paired with the stomach flu late Friday night and into the majority of Saturday – my weekend was not pleasant.

Needless to say, meal prep needed to be quick and effortless.

Enter the crockpot.

Saver of time. Set it and forget it.

Since the weather has been crazy around here – 80 degrees all last week, and now suddenly back to 30 – chili seemed like the perfect lazy meal that I could fit all my macros into.


1 lb. ground turkey

1 red bell pepper, diced

1 green bell pepper, diced

2 onions, diced

3 ribs of celery, diced

3 carrots, peeled and diced

3 small zucchini, diced

28 oz. can of crushed tomatoes

2 c beef stock

1 T paprika

1 teaspoon cayenne

1 T Chili powder

1 T cumin

Salt and pepper, to taste

In a large skillet, spray with pan spray and brown the turkey meat until cooked through.

Combine everything except for zucchini into a crockpot, set on low and simmer for at least 5-6 hours. Add zucchini and let cook for about 10 minutes before serving.

Serve Chili on top of rice or eat all by itself.


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