Healthy Slow Cooker Turkey Chili
Description
This is a tasty but healhy chili. Just throw it all in the slow cooker and 4-8 hours later, you have a wonderfully delicious meal.
Ingredients
1¼ lb. ground turkey (at least 93 percent lean)
2 medium red bell peppers, finely chopped
1 medium yellow onion, finely chopped
15.5 oz. can pinto beans, drained and rinsed (or Great Northern beans)
15.5 oz. can red kidney beans, drained and rinsed
2 cans (28 oz. each) diced tomatoes, liquid from both cans well-drained and discarded**
2 T. chili powder
2 T. cumin
2 t. garlic powder
2 t. oregano
½ t. cayenne or to taste
¼ t. Kosher salt
Optional toppings: Non-fat plain Greek yogurt, light sour cream, chopped green onion, reduced-fat shredded sharp Cheddar cheese, and/or chopped cilantro.
Directions
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Line the crock of the slow cooker with a slow cooker liner for easy clean up.
Place all ingredients into the slow cooker; mix well. Cover; cook on High 4 hours or on low 8 hours.
When chili is done, stir thoroughly to blend all ingredients and liquid; ladle into bowls.
*If a chunkier consistency is desired, brown the ground turkey in a skillet coated with non-stick cooking spray before placing it in the slow cooker with all the other ingredients. A thinner chili is made when meat is placed into the crock still raw.
**If a stove-top chili is preferred, brown turkey in a large Dutch oven or pot coated with non-stick cooking spray. When turkey is cooked, add the peppers and onions; saute 3 - 4 minutes. Add the remaining ingredients to the pot, but first drain and discard liquid from only 1 of the 2 cans of tomatoes. Stir to combine; simmer for at least 20 minutes or until desired thickness.
Ladle chili into bowls; serve with desired toppings.
Makes about 12 cups/ 2 cups per serving.