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.

Steps

1. Line the crock of the slow cooker with a slow cooker liner for easy clean up.
2. Place all ingredients into the slow cooker; mix well. Cover; cook on High 4 hours or on low 8 hours.
3. When chili is done, stir thoroughly to blend all ingredients and liquid; ladle into bowls.