Several years back I was searching Pintrest (which is where I find the majority of my go to recipes) for a yummy ground turkey black bean chili concoction, and stumbled across this recipe. I made this chili exactly according to the directions, served it over rice, added some sour cream (I now use plain Greek yogurt in place of sour cream. To me it tastes exactly the same), cheese (I use Colby jack. I buy a block and shred it myself. I do not like buying shredded cheese as they put cellulose (and other ingredients) in the package to dehydrate the moisture so the cheese will last longer , and to me the cheese doesn’t taste the same, plus I like putting real ingredients into my body ) and salsa (I will also post my recipe below) on top, and it quickly became a family favorite.
Then, a few years ago I was diagnosed with genetic high blood pressure (this was before I became a personal trainer). I taught myself how to REALLY read nutrition labels and learned how to tweak my favorite recipes to make them healthier for me and low in sodium as much as I could. It was also at this time I began using my crock pot a lot and I made this in my crock pot instead of on the stove. The first time I made this it did not turn out so well, it needed more liquid. So, the next time I made this I added a little chicken broth and it came out perfect. Below is my modified low sodium yet tasty version of this recipe that I love as well as how I make my easy peasy salsa.
Crock Pot Ground Turkey Black Bean Chili
1 lb ground turkey (I use 93% Lean, 7% Fat because we need good fat in our diet)
1 1/2 cups of dried black beans cooked in an instant pot ( rinse 1 1/2 cup of dried black beans, place them in your instant pot, and cover with about 3 cups of water. Pressure cook on high for 30 minutes and use the quick release when done. Pour all the water and the beans into the crock pot).
1 can of Red Gold no salt diced tomatoes with basil, oregano, and garlic (or you can dice your own tomatoes)
1 cup of sodium free chicken broth (I use Herb Ox sodium free granulated chicken bouillon. Add 1 packet to 1 cup of boiling water)
1 1/2 Tablespoons Chili Powder
1 Tablespoon Oregan
1 Tablespon Basil
1 Tablespoon Mrs. Dash Original Blend
1 Tablespoon Mrs. Dash Table Blend
1 Tablespoon McCormick’s Garlic and Herb seasoning
1 Tablespoon Cumin
2 Tablespoons homemade taco seasoning
1 Tablespoon Red Wine Vinegar
*If making your own black beans, cook those first in the instant pot.* Place ground turkey in a skillet and cook over medium high heat until thoroughly cooked. Boil 1 cup of water and add 1 packet of Herb Ox Chicken bouillon. Add black beans, cooked ground turkey, chicken broth, diced tomatoes, and seasonings into the crock pot. Stir to incorporate everything together. Cook on low for 8 hours.
Serve over rice if desired (I make brown rice and quinoa together), and add cheese, plain Greek yogurt (or sour cream if you would rather), and salsa.
My Easy Peasy Salsa recipe:
1 Serrano Pepper (if you like it burning your mouth you can use 2 peppers)
1 can sodium free diced tomatoes (I like to use Red Gold sodium free diced tomatoes with basil, garlic, and oregano or cut up roughly 6 roma tomatoes and use 2 cloves of garlic, 1 tablespoon of oregano and basil)
1 mason jar
Pour the diced tomatoes into a food processor or blender. Slice the Serrano pepper and add it to the diced tomatoes. Blend until blended. Store it in the mason jar in the refrigerator. Will last at least 1 ½ to 2 weeks (do the sniff check).
Your Fitness Coach,