Wednesday, September 12, 2012

Recipe: Easy Slow Cooker Turkey Chili... just in time for fall!

Maybe it was the ONE day of cooler, overcast weather we just had... or the fact that football season is here... but I was suddenly in the mood for a big bowl of chili!  I have always used the same recipe for my chili... it's easy, requires only a few ingredients (most of which I usually have in the pantry!), and it's so delicious!  Sometimes I'll add different vegetables or use a different protein, but this basic version is my 'go-to' chili... it's flavorful, spicy, meaty, and hearty.  It also freezes and re-heats well... which makes for a quick and easy dinner on a busy night.  When I take my Easy Slow Cooker Turkey Chili to pot lucks it always gets rave reviews... I have given out this recipe more times then I can count!




Easy Slow Cooker Turkey Chili
(makes 8 servings)

Ingredients:

1 tablespoon oil
1/2 teaspoon crushed garlic
1 pound lean ground turkey
salt and pepper to taste
1 (15 oz) can low sodium tomato soup
1 (14.5 oz) can petite diced tomatoes
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained
1/2 medium onion, chopped (I don't like onions, so I use about a tablespoon onion powder instead)
2 tablespoons chili powder
1 teaspoon red pepper flakes (more if you like more heat!)
1/2 teaspoon crushed garlic
1 tablespoon ground cumin
1 teaspoon ground black pepper
salt to taste
2/3 cup frozen corn (optional)

Directions:

Heat the oil in a skillet over medium heat. Place turkey in the skillet, add crushed garlic and cook until evenly brown; drain.

Coat the inside of a slow cooker with cooking spray. Add cooked turkey, tomato soup, tomatoes, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, crushed garlic, cumin, black pepper and salt.  Stir, adjust seasoning to taste.


Cover, and cook 8 hours on Low or 4 hours on High.


Right before serving, stir in frozen corn (optional).




Nutritional Info. (per serving)
255 calories, 5.5g fat, 30g carb, 8g dietary fiber, 21g protein

Top this chili with some light sour cream, 2% reduced fat shredded cheddar cheese, and a slice of avocado and you have a filling, low-calorie, low-fat, high protein dinner!

Enjoy!!



Xo,
Janel


What about the cornbread?!  It was too hot (again) for baking cornbread today........... but stay tuned for my Buttery Cornbread recipe! It goes great with this chili :)

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