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Slow Cooker Turkey Chili with Sweet Potato and Black Beans {Freezer Meal}

By Rachel Tiemeyer

Look no further for a comforting slow cooker freezer meal. This lean turkey chili is not only hearty and absolutely delicious, but it’s also chock full of fiber, protein, and nutrients. This crock pot chili is delicious fresh but is also a great make ahead meal.

‘Tis the season for a good, healthy slow cooker recipe!

In the midst of heavy holiday meals and baked goods, this Slow Cooker Turkey Chili with Sweet Potatoes and Black Beans is…hmmm…refreshing. Can chili be refreshing? Well, not like refreshing in as a cold drink on a hot day. But, it definitely qualifies as a welcomed break from the overindulgent foods of late. It was a winner and will be a regular in our winter menu planning for sure.

Slow cooker turkey chili
This lean turkey chili is not only hearty and absolutely delicious, but it’s also chock full of fiber, protein, and nutrients. The jalapeño lends just the right amount of heat without being overpowering. It’s perfect for a comforting weeknight dinner and then leftovers for lunch the next day.

Turkey chili in the slow cooker

Be sure to double the batch and freeze one for later (instructions included below). And, let me assure you, your house will smell incredible when you arrive home around 5 p.m. Thank you slow cooker!

Crock pot turkey chili in a bowl

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Healthy Turkey Chili with Sweet Potatoes and Black Beans

Slow Cooker Turkey Chili with Sweet Potato and Black Beans

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 4-6 1x
  • Category: Chili
  • Method: Slow Cooker
  • Cuisine: American

Description

This lean chili is not only hearty and absolutely delicious, but it’s also chock full of fiber, protein, and nutrients. The jalapeño lends just the right amount of heat without being overpowering. It’s perfect for a comforting weeknight dinner and then leftovers for lunch the next day.


Ingredients

  • 2 tablespoons avocado oil or olive oil, divided
  • 3 cups peeled and diced sweet potatoes
  • 1 large onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon jalapeño pepper, minced
  • 1 pound lean ground turkey
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 1 (15 ounce) can petite diced tomatoes, liquid and all
  • 2 cups vegetable or chicken broth
  • 1 can (15 ounce) cooked black beans, drained and rinsed
  • Topping for serving: hot sauce, diced avocado, sour cream or plain Greek yogurt, shredded cheddar, diced onions, salsa, thinly sliced green onion, etc.

Instructions

  1. In a large pan over medium to medium-high heat, add 1 tablespoon olive oil and sauté diced sweet potatoes for about 5 minutes, until just softened. Season lightly with salt and pepper while sautéing. Add sweet potato mixture to slow cooker insert.
  2. Turn up heat to medium-high. In same pan, add 1 tablespoon olive oil. Sauté the onions, jalapeño pepper, garlic and ground turkey, stirring and breaking up the meat. Cook until meat is cooked through (no longer pink) and onions softened, about 4-5 minutes. Season lightly with salt and pepper while sautéing. Drain off any grease. (Freezing instructions begin here.)
  3. Add meat mixture and remaining ingredients (chili powder through black beans) to the slow cooker insert, stirring until well combined.
  4. Slow cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  5. Taste and adjust salt and pepper amounts. Add hot sauce to increase heat at the end, if desired. Serve topped with your favorite chili toppings (diced avocado, plain Greek yogurt or sour cream, shredded cheddar, diced onions, etc.).

Notes

Freezer Meal Instructions:

To Freeze: Complete recipe through Step 2. Add the cooked and cooled meat and vegetables to a gallon-sized freezer bag or container. Then, add the remaining ingredients (chili powder through black beans) to the same bag. Seal, toss gently to mix, and freeze.

To Prepare From Frozen: Thaw for 24-48 hours in the refrigerator. Cook according to instructions beginning with Step 4.

Protein Lunch Bowl (Gluten-Free)

By Rachel Tiemeyer

This protein bowl is FULL of flavor. You'll find yourself eating it again and again.

Looking for a quick and healthy lunch option? As moms, our lunch doesn’t have to consist of leftover sandwich triangles from our kids’ plates and a rogue baby carrot or two we find left in the vegetable drawer. With a few simple ingredients in the pantry and fridge, you can whip up a Protein Lunch Bowl that will keep you full and give you energy for the afternoon ahead (and maybe even help you fend off the mid-afternoon snack craving!).

I eat some version of this Protein Bowl about five days a week…no joke. I can’t get enough of it. It’s lemony fresh, simple, and so filling and good for you! Plus, if you are trying to reduce your gluten intake, this Protein Bowl is entirely gluten-free. Two other similar dishes you might like are Tabbouleh and Greek Garden Salad.

This bowl of goodness is clean eating at it’s best!

This protein bowl is FULL of flavor. You'll find yourself eating it again and again.

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Protein Bowl: Quick and Healthy Lunch (GF)

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 lunch bowl (about 1 1/2 cups) 1x
  • Category: Lunch
  • Method: Mix
  • Cuisine: American

Description

This protein bowl is FULL of flavor. You’ll find yourself eating it again and again. It lends itself to some creativity – allowing you to use up what you have on hand.


Ingredients

  • 1/2 cup cooked black beans (drained and rinsed)
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped cherry tomatoes
  • 1/2 avocado, chopped
  • 2 tablespoons feta cheese
  • juice from 1/2 a lemon
  • salt, pepper, and garlic powder, to taste

Instructions

  1. Combine black beans, bell pepper, tomatoes, avocado, and feta cheese in a dinner-sized bowl. Squeeze lemon over the top and sprinkle on salt, pepper and garlic powder to taste. Stir, taste, and season as needed.
  2. Eat cold or warm up for about 30-45 seconds in the microwave and stir.
  3. Optional: I often add a bit of quinoa or brown rice, too.

Cheesy Chicken and Black Bean Enchiladas {Freezer Meal}

By Rachel Tiemeyer

This recipe is a great meal idea for large groups or a family dinner. The only thing that can make this dish better is that it’s a freezer meal! With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals.

Double image of Cheesy Chicken & Black Bean Enchiladas

Here’s my husband’s and my favorite enchilada recipe. It’ll soon be your favorite enchilada recipe too. What might surprise you is that these chicken enchiladas make a great freezer meal. Simply double the batch and freeze one before baking it. Now you have a healthy freezer meal waiting for you to cook on a busy night down the road!

Fork scooping up food

If you want to go lighter on the cheese, these enchiladas are really quite good for you. With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals. If you’re making this for kids, you may want to pull back on the spice a bit.

If your crew isn’t a huge fan of enchilada sauce, make sure to check out our Baked Chicken Fajitas. Similar concept but without the sauce. And just as good. 🙂

Side Dish Ideas to Go with Enchiladas

Looking for something to serve alongside this recipe? We have two ideas for you:

  1. Try our Avocado Lime Salsa on top of your enchiladas or with chips on the side.
Avocado Lime Salsa

2. Try this delicious Fiesta Chopped Salad with tortilla chips.

What kind of containers do you store freezer meals in?

Note: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

We recommend using a BPA-free container or dish. While it may be easier to buy the disposable Glad ovenware containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in. After searching long and hard, we highly recommend and use these containers below. We both have collected a huge stash of them over the years!

8 inch Square Glass Baking Dish with Lid

What should I freeze meals in? Here are some of the best freezer containers we have found!

3 Quart Glass Baking Dish with Lid

Looking for the best container to store freezer meals in? Look no further! Here are the best freezer containers that we can find.

A few reasons I like these:

  1. Glass is a natural, non-porous material.
  2. Glass cookware doubles as food storageware.
  3. Glass is easy to clean and dishwasher safe.
  4. The clear lid allows easy visibility to your food.
  5. Because they are oven and microwave proof, you can cook, heat, and store your food all in one dish.
  6. Flat top allows for easy stacking.
  7. They are VERY affordable.

Chicken and Black Bean Enchiladas Recipe

9x12 dish of Cheesy Chicken and Black Bean Enchiladas
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Cheesy Chicken and Black Bean Enchiladas

Cheesy Chicken and Black Bean Enchiladas

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 46 enchiladas 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican

Description

These cheesy chicken and black bean enchiladas are the perfect meal idea for large groups or a family dinner. The only thing that can make this dish better is that it’s a freezer meal! With the chicken, beans, vegetables, and whole wheat tortillas, you’re getting some great lean protein, fiber, vitamins and minerals.


Ingredients

  • 2 teaspoons olive oil
  • 1/2 medium onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, juice and all
  • ⅓ cup salsa 
  • 3 tablespoons taco seasoning (make your own using this recipe)
  • 1 cup red enchilada sauce
  • 6 (8-inch) whole wheat tortillas
  • 1 1/4 cups shredded Monterey Jack and or Cheddar cheese

Instructions

Make It Now:

  1. Preheat oven to 400 degrees F. Coat a 9×9 casserole dish with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Add taco seasoning to the meat/onion mixture.
  3. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.
  4. Put half of the enchilada sauce on the bottom of a 9×9 casserole dish.
  5. Arrange the tortillas on a flat surface. Top each tortilla with an equal amount of chicken/bean mixture and 2 tablespoons cheese. Roll up tortillas and place side by side in a shallow baking dish. Add remaining enchilada sauce to the top. Then, top tortillas with the remaining 1/2 cup shredded cheese.
  6. Bake enchiladas 15 minutes, until cheese is golden.

Freeze For Later: Freeze the enchiladas before baking in an airtight freezer safe pan. You can store them in the freezer for up to 3 months.

Prepare From Frozen: Thaw enchiladas in the refrigerator for approximately 24 hours. Preheat the oven to 400°F. Bake enchiladas for 15 minutes, until bubbling on the edges and cheese is golden brown on top. If the enchiladas are somewhat frozen when cooking, cover them in foil and bake longer until hot in the center.