Turkey Chili

  Lunch

I've taken my mother's turkey chili recipe and made it thicker and more robust. It's a favorite, especially in fall and winter.

Turkey Chili

Average Rating: 5

TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours
YIELD: 12 servings (3 quarts).

Ingredients

  • 1 pound lean ground turkey
  • 3/4 cup chopped celery
  • 3/4 cup chopped onion
  • 3/4 cup chopped green pepper
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 jar (24 ounces) meatless pasta sauce
  • 1 can (16 ounces) hot chili beans, undrained
  • 1-1/2 cups water
  • 1/2 cup frozen corn
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • Optional toppings: Sour cream, cubed avocado, diced jalapeno peppers

Instructions

  • 1. In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn.
  • 2. Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours.
  • 3. Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.

Nutrition Facts

1 cup: 200 calories, 4g fat (1g saturated fat), 26mg cholesterol, 535mg sodium, 29g carbohydrate (8g sugars, 8g fiber), 15g protein.
Diabetic Exchanges:
2 lean meat, 2 vegetable, 1 starch.

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