Crockpot Turkey Chili
This is a delicious dish to have on a cold wintery day.
It stores well in the freezer, and can be easily reheated for a quick lunch, or prepared in advance for those evenings when its too late to cook something from scratch.
Prep time: 15 minutes.
Cooking time 4 ½ to 5 ½ Hours
Serving Size : 1 ½ Cups (12 oz.)
3 Large Bell Peppers, chopped (1 Yellow, 1 Orange and 1 Red pepper)
2 Medium Onions, Chopped
1 Tbsp. Minced Garlic
16 oz. Ground Turkey, lean
1 Tbsp. Canola Oil
2 Cans (10 oz.) diced Tomatoes with Green Chilies
2 Tbsp. Chili Powder
1 Small Can Tomato Paste (6 oz.)
1 ½ tsp. Cumin
1 Can Dark Red Kidney Beans (15 oz.), rinsed and drained
¼ Cup Chopped Cilantro (Optional)
6 Tbsp. 2% fat plain Yogurt
1/3 Cup Deli Sliced Jalapeno Pepper for garnish (optional)
- Heat a large skillet coated with cooking spray over medium heat. Add the tablespoon of Canola oil. Then add bell peppers and onions and cook until softened, about 5 minutes. Stir in garlic and cook, stirring for about 1 minute. Add turkey and cook, breaking up lumps with wooden spoon, about 2 minutes (turkey will not be cooked through).
- Stir in tomatoes (with juice), chili powder, tomato paste, and cumin. Transfer to slow cooker. Cover and cook until turkey is tender, 4 to 5 hours on low, stirring in beans for the last hour of cooking. Season to taste, with salt (used sparingly), and black pepper, and stir in cilantro (if using). Garnish with a tablespoon of reduced fat yogurt and Jalapeños (if using).
Keep it Healthy:
To lower the sodium content of the recipe, choose low sodium canned beans and low sodium tomato paste and reduced sodium canned tomatoes. You can also rinse and drain the beans in a colander before adding them to the recipe.
I have used plain low fat yogurt in place of sour cream; the flavor is just as good.
Standard Nutritional Analysis (regular ingredients)
Source: Modified from: Prevention Guide, Slow Cooker Recipes. To visit Prevention recipe site click here.
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