If you’re looking for a quick-and-easy weeknight dinner, it’s hard to beat chili. It’s the type of meal that gets better the longer it simmers. Cooking it in the slow cooker is a perfect way to let those flavors meld while you’re at work or running errands. The only problem with chili is all those leftovers. Yes, they taste better the next day, but sometimes you don’t want a fridge full of excess food! For those times, give this Healthier Slow Cooker Texas Roadhouse Chili for Two a try.
This classic chili is packed full of meat and beans in a tasty tomato broth. To keep things simple, we’re mostly using canned ingredients for this recipe, which will keep the prep time to a minimum. That does mean you’ll need to keep a close eye on the ingredients list on those cans. Look for low-sodium or no-sodium versions and make sure there aren’t any crazy additives on the label.
Sneaking In Extra Vegetables
If you’re interested in branching out with this Healthier Slow Cooker Texas Roadhouse Chili for Two, we have some suggestions for sneaking in extra vegetables. Tender vegetables (like spinach or baby kale) can be simmered in the chili for the last few minutes of cooking. These veggies cook so quickly, they’d almost wilt under the heat of the chili in the bowl!
For heartier vegetables, we’d definitely recommend cubed winter squash, diced sweet potato, carrots, or chopped bell peppers. You can add these vegetables to the bowl with the remaining ingredients and they’ll be tender and delicious by the time the chili is ready to eat. These additions might not be traditional, but they’re an easy way to add extra flavor and nutrition to your bowl.
Finally, if you like your chili spicy, feel free to add extra chili flakes or a jalapeño pepper to the mix. You could also swap in our homemade Italian Turkey Sausage for the ground turkey. That would certainly kick things up a notch!
- 1/4 pound ground turkey
- 1/4 cup diced sweet onion
- 1 can kidney beans, drained and rinsed
- 1 can low-sodium diced tomatoes
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- Pinch red pepper flakes (optional for spicy chili)
- 1/4 cup tomato juice
- 1/2 cup water
- Cook the turkey and diced onion in a skillet on medium heat, breaking it up into small chunks. Cook until the meat is no longer pink. Drain off the excess fat and discard.
- Add the cooked meat and the remaining ingredients to a 2- or 3-quart slow cooker. Cook on low for 6-8 hours.
Yield: 2 Servings | Serving Size: about 1 1/2 cups | Calories: 324 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Carbohydrates: 43 mg | Sugar: 9 g | Protein: 25 g | Cholesterol: 39 mg | Sodium: 937 mg | SmartPoints (Freestyle): 0
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