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Now that the holidays are over, it’s time to reset with healthy recipes that make you feel good without sacrificing flavor. This collection is packed with nourishing meals to help you ease back into smarter eating.
We focus on healthy food year-round, but everyone needs a jumpstart sometimes. From protein-rich breakfasts to veggie-forward dinners, wholesome snacks, and lighter desserts, these recipes will keep you full, energized, and excited to eat well all week long.
Healthy Breakfast Recipes
Breakfast is the most important meal of the day! Getting some good protein in at the start of the day sets you on the right track. We have protein shakes or smoothies almost every morning.
Crisp, golden waffles with added protein to balance flavor and nourishment.
High-Protein Healthy Dinners
These dinners make protein the star for meals that satisfy and support your goals. Perfect for weeknights when you need something delicious, filling, and not fussy.
Tender steak tossed in a creamy peanut dressing with crunchy veggies for the best texture combo.
Plant-Forward & Vegetarian Favorites
Veggie-forward meals that don’t skimp on flavor or satisfaction. These recipes prove that plant-based eating can be hearty, filling, and totally crave-worthy.
Stir-fried noodles with shrimp and veggies in a savory sauce—fast food at home.
Satisfying Salads & Nourishing Bowls
Bowls and salads that feel like full meals. Crunchy textures, colorful veggies, and delicious dressings make these recipes standouts.
Wholesome Snacks & Light Bites
I am a major snacker! It is just too long between meals so I need a little something in between. Making healthy snack choices can be hard because it’s so easy to grab something quick and likely unhealthy.
A zesty, colorful dip that’s packed with beans, corn, and veggies.
Healthy Sides Everyone Loves
Easy veggie sides that brighten up every meal and make eating well incredibly simple.
Comforting Soups & Stews
Warm, cozy bowls that fill you up with wholesome ingredients creating comfort food without the heaviness.
Healthier Desserts (Yes, They Exist!)
When the sweet craving hits, these better-for-you treats deliver satisfaction without going overboard.
Eating healthy shouldn’t feel complicated or boring. These recipes are flavorful, filling, and family-approved, making it easier to stay on track without feeling deprived. Whether you’re easing back into routine or looking for fresh inspiration, we hope this healthy recipes roundup gives you delicious ideas you’ll return to again and again.
Let us know which ones you try—we love hearing your favorites!
Grilled salmon is one of the quickest and healthiest ways to make salmon! This recipe includes a delicious seasoning rub and a homemade tartar sauce for extra deliciousness!
We’ve done it! We made it through another winter here in Utah and I am dying to get the grill out and kick off the summer grilling season! The first recipe on my list is this easy grilled salmon recipe.
Learning to Love Salmon
Growing up salmon was actually a really big deal. When you’re in the Pacific Northwest, you learn all about the Native Americans and salmon is represented often in totem poles etc. I have such a vivid memory of learning about “the salmon people”, their chants, songs, dances, and beautiful culture. Unfortunately I HATED salmon so that’s about as far as I got.
Now I’m trying so hard to learn and enjoy it and one of the best tricks I’ve learned is to cook it skin on and then the skin will easily slide off once it’s done. No sawing away with the knife!
And yes, one of the first times I was served salmon with the skin on the bottom of the filet I took the smallest piece and suffered through eating it, skin and all. Go ahead, Gag away. I certainly was trying not to do just that. Lol!
Ingredients for Grilled Salmon
For this recipe, we are going to make a flavor-packed seasoning rub for the salmon fillets and a homemade tartar sauce. Here is your ingredients list:
For the Salmon
Salmon Fillets (skin-on)
Olive Oil
Kosher Salt
Smoked Paprika
Chili Powder
Granulated Garlic
Parsley Flakes
Ground Mustard
Black Pepper
Lemon
For the Tartar Sauce
Mayonnaise
Dill Pickles
Fresh Dill
Lemon Juice
Sugar
Salt and Pepper
The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the items you will needs so keep scrolling for the all the details!
How to Grill Salmon
I love grilling salmon because all you do is prep the fillets and then let the grill do all the work! It really couldn’t be easier! Here are the basic steps:
Heat the grill to high heat.
Make sure the grates on the grill are clean and wipe them with an oiled paper towel. Close the grill lid and let it heat up.
Combine all the ingredients for the seasoning mixture.
Brush the flesh side of the fillets with oil and season evenly with the seasoning mixture.
Place the fillets with the skin side down over direct heat on the grill. Close the lid and let it cook for 6-8 minutes.
Gently flip each fillet and cook for another 2-5 minutes.
Transfer to a plate and let the fillets rest for a few minutes. Gently remove the skin from the salmon and serve with lemon wedges and tartar sauce.
To make the tartar sauce, just whisk all the ingredients together and serve.
These instructions are also available in full detail in the recipe card below.
How Long to Cook Grilled Salmon
Salmon fillets portions cook on the grill really quickly, so you will only need about 10 minutes to cook it. If you’re grilling a whole salmon fillet, it will take a little longer, but not much!
Tips for the Best Grilled Salmon
Buy salmon fillets that have the skin on. It makes the grilling, flipping, and serving easy.
Season the flesh side of the fillet well. And I always serve salmon with fresh lemon wedges.
Make sure the grill grates are clean and super hot before adding the fillets.
Only flip your fillets once. They will start with the skin side down and will only flip once.
Don’t overcook the salmon!
What Temperature is Salmon Safe to Eat
According to the USDA, salmon is safe to eat at 145 degrees F, but it should be pulled from the grill around 130-135 degrees F. It will continue to cook as it rests. You can use a meat thermometer to check the internal temperature of the fillets.
Which Salmon is Best for Grilling?
When I first started getting into the salmon scene (I’m a late bloomer when it comes to fish!), it was a little overwhelming to know which type to buy. There’s wild-caught and farmed, skin on and skin off, and so many different types – Atlantic, Coho, King, Sockeye, etc.
I like to use farm-raised salmon when I grill because it typically has more fat which holds up a little better to the high heat of a grill. You will also want to buy salmon with the skin on. As far as the type of salmon, I usually buy Atlantic or Sockeye.
If grilled salmon with this flavor profile isn’t your thing, we have several other salmon recipes for you to try. They are all oven baked, but there are so many different flavor options…
Is It Better to Cook Salmon with the Skin Off or On?
I always cook salmon with the skin on. It’s almost like a little protective barrier, especially on the grill, to keep the salmon from getting dried out. Once it is cooked, it is super easy to remove the skin and serve it.
Which Side of the Salmon Do You Grill First?
Salmon should be grilled with the skin side down first and for the bulk of the grilling time. We will flip it once right at the end just for a few minutes to get those grill marks on the top.
Is It Better to Grill Salmon on Foil or Not?
Salmon can definitely be grilled on top of foil, but foil will keep all the moisture surrounding the fillets which will essentially steam the salmon. This almost defeats the purpose of grilling because you want those crispy edges and that crusty outside on the fish.
How to Keep Fish From Sticking on the Grill
I know one of the fears of grilling fish is it getting stuck to the grill and crumbling. I have a few tips to help make sure that doesn’t happen.
First, make sure the grill is scrubbed clean before placing the fist on the grates.
Second, rub a paper towel coated with vegetable oil (or olive oil) all over the grates.
Lastly, believe it or not, when salmon is cooked, it will naturally release from the grill and be very easy to remove. If you try to flip it and it’s stuck, give it another minute or two and then try again.
Storage
Grilled salmon stores great in the refrigerator for up to 3-4 days. Make sure it has cooled completely before putting it in an airtight container.
You’re going to be tempted to reheat salmon in the microwave, but that high heat just destroys salmon. Salmon is best reheated in the oven in a baking dish. Set the temperature 300 degrees and cover your baking dish loosely with foil. It will take about 15 minutes to heat through.
Skip the burgers and chicken this time, and let’s grill some salmon tonight! This grilled salmon is seasoned to perfection and the homemade tartar sauce is just the extra punch of flavor you want. It’s healthy and easy, and dinner is on the table in less than 20 minutes!
More Summer Grilling Recipes
Servings: 2
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Prevent your screen from going dark
For the Salmon
Heat a grill to high heat, 450°F-550°F.
Brush the cooking grates clean, rub an oiled paper towel over them and close the lid.
Mix together the seasoning. Generously coat the flesh side of the salmon fillets with oil and season evenly with the seasoning mix.
Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes. Gently turn the salmon over, close the lid, and cook to 130°F or about 2-5 minutes until desired doneness.
Transfer to a platter to rest for 1-2 minutes. Gently lift the salmon skin from the fillets and serve with lemon and tartar sauce.
1 Lemon
For the Tartar Sauce
Whisk all the ingredients together and serve. It can be made up to a day ahead of time.
1 Cup Mayonnaise, 3/4 Cup Dill Pickles, 1 Tablespoon Fresh Dill, 1 teaspoon Lemon Juice, 1 teaspoon Sugar, Salt and Pepper
These Sloppy Joe Sweet Potato Bowls are incredibly easy and delicious. Roasted seasoned sweet potatoes are served with homemade sloppy joe sauce and topped with dill pickles, pickled red onions and jalapeños. This recipes serves 5 to 6 depending.
This is your sign to add sloppy joe sweet potato bowls to the dinner menu.
Awhile ago, I pinned a sloppy Joe bowl recipe on Pinterest and it has lived rent free in my mind ever since. So last week I made my own version by making sweet potato home fries and my go-to sloppy joe sauce. In our house, we love toppings so I sliced up some (Claussen aka the best pickles ever) and jalapeños, grabbed some chives from my herb garden and brought out a jar of homemade pickled red onions. You could also add chopped lettuce, more veggies (like roasted broccoli) and or add cheese.
Either way, you’re going too love this filling bowl of comfort.
For The Sweet Potatoes You Will Need:
sweet potatoes – Peel or don’t peel, it’s up to you.
avocado oil – Or use an oil with a high smoke point.
parmesan cheese – Adds texture and flavor to the sweet potatoes.
freshly ground black pepper – This adds subtle bite and flavor.
Place a large, rimmed baking sheet in you oven and preheat both to 400℉ (or 200℃).
In a large bowl add 2-1/2 pounds diced sweet potato (diced about 1-inch in diameter), 3 tablespoons avocado oil, 1 tablespoon all-purpose season salt, 1 teaspoon dried parsley, 1/2 teaspoon freshly ground black pepper and 1/4 cup freshly grated parmesan cheese. I like to leave the skin on the sweet potato (just give it a really good scrub), but feel free to peel.
Toss well to coat.
Once the oven and pan have preheated, use oven mitts to remove the pan and quickly spray with avocado oil (ghee oil or extra light olive oil) spray. Quickly add and spread the sweet potato mixture in an even layer on the hot pan.
Bake for 20-25 minutes, rotating halfway though, until the sweet potatoes are fork tender and caramelized in spots. Time will depend on the size of your sweet potatoes.
To Make The Sloppy Joe Mixture You Will Need:
avocado oil – Or use olive oil.
lean ground beef – I like to use either 90/10 or 92/8.
mustard (prepared) – Adds a tart and tangy flavor.
kosher salt – Enhances the flavors in this recipe.
freshly ground black pepper – This adds subtle bite and flavor.
paprika – Adds color and subtle flavor.
In a large pan or shallow pot, add 2 teaspoons oil and 1-1/2 pounds (lean) ground beef.
Use a wooden spatula to break up the ground beef. Cook until no longer pink, about 10 minutes.
Drain and discard any fat before measuring and adding 1-1/4 cup ketchup, 1/4 cup water, 1/2 teaspoon white vinegar, 2 tablespoons sugar, 1 tablespoon (prepared) mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon each freshly ground black pepper and paprika.
Stir to combine and heat through.
Meanwhile, prep any toppings. We like pickled red onions, pickles, (raw) sliced jalapeños and either snipped chives or sliced green onions.
Divide sweet potatoes and sloppy joe mixture among bowls and top with any desired toppings
Sloppy Joe Sweet Potato Bowls Recipe Variations:
Cheesy: If you like to add cheese to your sloppy joes, consider adding a little cheddar jack or pepper jack cheese.
Less Sugar: Use sugar free ketchup (I like Primal Kitchen or G. Hughes).
Lighter: Swap the lean ground beef for ground turkey or chicken.
Shortcut: Use frozen sweet potato fries! Seasoned sweet potato waffle fries made by Alexia Foods or Rooots Farm Fresh sweet potato fries, croutons or toasts are all SO good!
Spicy: Sauté diced jalapeños in with the meat mixture.
Additional yet Optional Add-ins:Roasted broccoli, chopped lettuce, diced avocado or hot sauce.
Enjoy! And if you give this Sloppy Joe Sweet Potato Bowls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 5
Sloppy Joe Sweet Potato Bowls
These Sloppy Joe Sweet Potato Bowls are incredibly easy and delicious. Roasted seasoned sweet potatoes are served with homemade sloppy joe sauce and topped with dill pickles, pickled red onions and jalapeños. This recipes serves 5 to 6 depending.
Prep Time: 25 minutesmins
Cook Time: 35 minutesmins
Total Time: 1 hourhr
FOR THE SWEET POTATOES:
nonstick spray, like avocado oil, ghee oil or extra-light olive oil
2½poundssweet potatoes, diced
3tablespoonsavocado oil
1tablespoonall-purpose season salt
1teaspoondried parsley
1/2teaspoonfreshly ground black pepper
1/4cupparmesan cheese, freshly grated
FOR THE SLOPPY JOE SAUCE:
1½poundslean ground beef
1¼cupsketchup
1/4cupwater
2tablespoonsugar
1tablespoonprepared mustard
1/2teaspoonwhite vinegar
1/2teaspoonpaprika
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
OPTIONAL TOPPINGS:
sliced dill pickles
pickled red onions
sliced raw jalapeños
snipped chives or sliced green onions
MAKE THE SWEET POTATOES:
Place a large, rimmed baking sheet in you oven and preheat both to 400℉ (or 200℃).
In a large bowl add the diced sweet potato (diced about 1-inch in diameter), avocado oil, all-purpose season salt, dried parsley, black pepper and parmesan cheese. Toss well to coat evenly.Note: I like to leave the skin on the sweet potato (just give it a really good scrub), but feel free to peel.
Once the oven and pan have preheated, use oven mitts to remove the pan and quickly spray with avocado oil (ghee oil or extra light olive oil) spray. Quickly add and spread the sweet potato mixture in an even layer on the hot pan.
Bake for 20 to 25 minutes, rotating halfway though, until the sweet potatoes are fork tender and caramelized in spots.
MAKE THE SLOPPY JOE SAUCE:
While the sweet potatoes are in the oven: In a large pan or shallow pot, add the oil and (lean) ground beef. Use a wooden spatula to break up the ground beef. Cook until no longer pink, about 10 minutes.
Drain and discard any fat before measuring and adding the ketchup, water, white vinegar, sugar, (prepared) mustard, kosher salt, freshly ground black pepper and paprika. Stir to combine and heat through.
Meanwhile, prep any toppings. We like pickled red onions, pickles, (raw) sliced jalapeños and either snipped chives or sliced green onions.
Divide the roasted sweet potatoes and sloppy joe mixture among bowls and top with any desired toppings.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Our Instant Pot Award Winning Chili Recipe is going viral but we couldn’t help but create a healthy instant pot turkeychili recipe for all of you looking for healthy instant pot recipes!
We hear you loud and clear. Cade and I are sitting on the couch watching the Olympics while the kids are in bed (Women’s Snowboarding to be exact, and Chloe Kim is KILLING IT!!!) and writing this Award Winning Healthy Turkey Instant Pot Chili recipe for you all because holy moly, the requests just keep pouring in!!
We almost didn’t post our classic chili recipebecause we figured that everyone was totally set in their ways with their own favorite chili recipes, but boy were we wrong! It’s going crazy on our site!
Immediately we started hearing that we needed a vegetarian and a healthy chili recipe, but we can only test so much, so first up, our Award Winning Healthy Turkey Instant Pot Chili! It’s turkey bacon to still give that hint of bacon goodness, but in a more lean way, along with ground turkey, and lots of tomato flavor.
Alright, friends if it was you wanting a healthy Instant Pot dinner recipe, this turkey chili in an Instant Pot is for you!
What’s in Instant Pot Turkey Chili?
For this healthy Instant Pot chili recipe, you’ll need ground turkey, turkey bacon, a mixture of black and pinto beans, fire roasted diced tomatoes, tomato paste, three kinds of peppers, red onion, chicken stock, and a variety of dried herbs and spices.
We really wanted to create an Instant Pot turkey chili recipe that could be made with ingredients you already have on hand. You might need to pick up a few of these healthy turkey chili ingredients at the store, but I’m sure you have most of them in your pantry already. Instant pot chili isn’t hard to make, and we wanted to ingredients list to reflect that!
How to Make Ground Turkey Chili in an Instant Pot
Turn your instant pot to sauté and cook bacon until crisp. Once cooked, remove the bacon and place on a paper towel-lined plate to absorb any extra grease.
Add the onions and peppers to the electric pressure cooker and cook until tender. Then, add the ground turkey and brown. At this point, you’ll want to drain off any excess grease before adding in all of the remaining ingredients.
Then, simply turn the Instant Pot to “chili” and cook! If you don’t have a “chili” setting, then just use the high pressure setting. Once cooked, you’ll need to allow the pressure to release for 10-15 minutes or quick release with the vent.
Serve nice and hot with your favorite chili toppings! We love to eat it with sour cream, shredded cheddar cheese, avocado, jalapeno slices, Fritos, tortilla chips, or some green onion slices on top!
How Long Should You Cook Instant Pot Turkey Chili?
Most batches of this award winning turkey chili will be done after 18 minutes. However, we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor, or if your beans are not as tender as you’d like.
What Size Instant Pot Do I Need?
What size of Instant Pot is this healthy turkey chili recipe for? We used a 6qt 7 Function Instant Pot, but you could use a bigger model just fine.
Tips for Making Turkey Chili in an Instant Pot
When creating this healthy Instant Pot chili, we ditched the red kidney beans to lighten things up a little more as kidney beans have a heavier flavor. If desired, you can double the pinto beans, if you prefer your turkey chili to have more beans.
PRO TIP: Because turkey bacon is leaner, you’ll want to add in a drizzle of olive oil while it’s cooking or you’ll possibly trigger the burn error.
We get a lot of questions about what Instant Pot to buy, especially for small families like our own and we still stand by the 6 qt 9 Function Instant Pot. If you have more than three children and they are older then yes, go for the bigger model, but we don’t think you need a bigger size otherwise. We especially like this model because it has the chili function as well as the yogurt. And you know how we are obsessed with our Instant Pot Homemade Yogurt!
What Does Instant Pot Burn Error Mean?
If you’re cooking your chili or our beef stroganoff for example, and you get the burn error that merely means that your Instant Pot is experiencing an overheat error. Your Instant Pot has a feature built in that recognizes when the bottom is getting too hot, dry and overcooked so it will stop the heating process to avoid any further issues.
Why Does it Say Burn on My Instant Pot?
Before we go any further into the recipe, let’s chat about the number one question we’ve been getting about cooking in an Instant Pot: why does it say “burn” on my Instant Pot, or “ovht” error on my Instant Pot? If you get this error you probably don’t have enough liquid at the bottom of the pot. For example, in chili if you get it when cooking your bacon you probably don’t have enough fat rendering out or the pan got too hot before adding the meat so it immediately burned it.
Common Mistakes for Burn Error on Instant Pot
Sauté Function on Instant Pot
Probably the most common mistake leading to the burn error comes from using the sauté function. Instant Pot is awesome in that you can sauté directly in the inner pot, but that means that little brown bits will be stuck to the bottom of the pan which not everyone takes the time to properly clean off those bits before turning it to pressure cook.
Not Turning the Venting Knob to Sealing Position
One of the biggest mistakes that new Instant Pot users make, but later correct quite quickly is forgetting to turn the venting knob to sealing position. Because all of that moisture is now escaping out of the vent you’ll end up with a dry pot bottom and burned food.
How to Clean an Instant Pot
There are actually a few different things you need to do to clean your Instant Pot, but not all are necessary after every use.
Cleaning the Pot of an Instant Pot
After making dinner you should clean the pot of your Instant Pot. Handle this just like any other pot and give it a quick scrub down in the sink. We always prefer the sink over a dishwasher in order to get those little bits off of the bottom.
How to Clean the Lid of an Instant Pot
Remove the vent knob and check inside for any food or residue and use a small brush to clean it out if necessary.
Remove the Float Valve, the hole next to the vent knob is the float valve found under the lid. Make sure it’s wiped clean.
Remove the anti-block shield, found right next to the float valve and wipe clean.
The silicone sealing ring (the silicone sealing ring is that cloudy, silicone ring under the lid) should be removed every now and again to remove lingering smells and to make sure everything is functioning and not damaged. If you notice cracking or deformation of the sealing ring, you should replace it right away. (Here’s where you can buy replacement Instant Pot Sealing Rings.)
The silicone ring can be washed in the dishwasher or soaked in vinegar first to remove odors.
How to Remove the Discolored Finish on Instant Pot Inner Pot
To remove the common rain-bowing effect on the stainless steel inner pot you’ll want to use vinegar.
How to Clean an Instant Pot with Vinegar
Wipe your Instant Pot inner pot clean. Pour in enough white vinegar to cover the bottom of the pot. Let the vinegar sit for 5-7 minutes. Now scrub clean as normal.
Never use steel wool to clean an Instant Pot, as it will scratch the surface of the Instant Pot inner pot.
Now, no more talk about cleaning, let’s talk about eating this Award Winning Healthy Turkey Instant Pot Chili! IT’S SO GOOD!
And if you need to know how to make any of the basics in the Instant Pot, check out our Instant Pot Cheat Sheet!
Can I Make This Recipe on the Stove Top or in a Slow Cooker?
The answer is yes and yes! It’s easy to make this recipe using either method. Just depending on what your schedule is, we have the cooking method to meet your needs! Scroll down to the end of the recipe card for instructions on using the stove or a slow cooker to make this recipe.
Storage Tips
Store: Leftover turkey chili should be stored in an airtight container in the fridge. It will keep for up to 5 days.
Freeze: This chili freezes extremely well! Let it cool completely, then place in a large ziploc bag or FoodSaver. Squeeze out as much air as you can, then lay flat in your freezer. It will keep for up to 2 months.
Reheat: You can reheat leftover chili from the fridge in the microwave or on the stove top. If your chili is froze, let it thaw in the refrigerator overnight and then reheat in the microwave or on the stove top.
Sometimes it’s hard to find a hearty chili recipe that is healthy and still tastes like a million bucks, and this easy instant pot turkey chili checks both of those boxes! It’s less than 250 calories per serving with 20+ grams of protein! Now that’s a winner recipe!
Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.
8 Strips Turkey Bacon
Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
1 1/2 Pounds Ground Turkey, 1 Can Pinto Beans, 1 Can Black Beans, 1 Can Fire Roasted Tomatoes, 1 Can Tomato Paste, 1 Red Onion, 1/2 Red Bell Pepper, 1/2 Orange Bell Pepper, 1 Jalapeño, 2 Cups Chicken Stock, 1 Tablespoon Oregano, 1 teaspoon Cumin, 2 teaspoons Kosher Salt, 1 teaspoon Black Pepper, 1 teaspoon Smoked Paprika, 2 Tablespoons Chili Powder, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Garlic
Turn the instant pot to chili and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
Sour Cream, Cilantro, Cheese
Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.
For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.
For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.
To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.
