My second installment in a lunch packing series geared towards feeding young student athletes has to do with Turkey Chili!
This recipe for turkey chili is so flavorful, full of lean protein, high in fiber and SUPER EASY! My turkey chili is perfect for fall lunch packing, and keeps your kiddos fueled through out the school-day. What’s even better is, whatever your family doesn’t eat, you can pack in food storage containers and freeze for next time!
Like I said before, Bryce loves to pack leftovers for his lunch instead of a sandwich and snacks. So with this lunch I would pack him a thermos full of chili a side of grated cheese to put on top, a side of fruit and a few snacks for snack-time. AND always he likes to have his “Skylander’s Thermos” full of ice-cold water.
Here’s the video to show you how I make my chili beans and how I packed his lunch…
Recipe for Turkey Chili:
2 lbs. lean ground turkey and 2 small onions (browned in separate pan)
2 Large cans of Pinto beans.
2 Regular cans of Canellini beans (drained).
1 Regular can of kidney beans, (rinsed and drained).
1 Large can of diced or crushed tomatoes
1 Small can of tomato paste.
3 Large bell peppers sliced and diced!
2 Chili Seasoning packs from McCormick (mild, low-sodium)
Add all you ingredients to you slow cooker for 4-hours on high or 8-hours on low.
Condiments: grated cheese, sour cream or frito-corn chips are always a favorite!
I hope you enjoyed this recipe for my family favorite Turkey Chili and it gave you some ideas for lunch packing for your kiddos.
Remember if you are packing a thermos for the kids, remember to preheat it by adding boiling-hot water in the reservoir with the lid on for 5 minutes prior to filling. By doing this it will insure their lunch will stay warm until lunch-time!
Have a great Monday and the start to another awesome week,