Biggest Loser Crock Pot Turkey Chili
From semi00 7 years agoIngredients
- 2 pounds ground turkey, extra lean or 1.5 pounds leftover cooked turkey or chicken, chopped shopping list
- 3 garlic cloves, crushed shopping list
- 2 large onions, diced shopping list
- 4 large celery stalks, chopped shopping list
- 2 large green bell peppers, chopped shopping list
- 14 ounce can red kidney beans, drained & rinsed shopping list
- 14 ounce can any white beans, drained & rinsed shopping list
- 28 ounce can tomato sauce or crushed tomatoes shopping list
- 2 cups water or low sodium chicken broth shopping list
- 1 Tablespoon chipotle pepper in adobo sauce, minced or to taste shopping list
- 1 Tablespoon chili powder shopping list
- 1 Tablespoon taco seasoning, all natural shopping list
- ½ teaspoon salt shopping list
- ½ teaspoon freshly ground black pepper shopping list
- Cooking spray (I use Misto) shopping list
- HALF RECIPE shopping list
- 1 pound ground turkey shopping list
- 2 cloves garlic, minced shopping list
- 1 large onion, diced shopping list
- 2 ribs celery, chopped shopping list
- 1 green bell pepper, chopped shopping list
- 1/2 can red kidney beans, rinsed and drained shopping list
- 1/2 can cannellini beans, rinsed and drained shopping list
- 14 ounce can crushed tomatoes undrained shopping list
- 1 cup water of low sodium chicken broth shopping list
- 1 1/2 teaspoons chipotle pepper in adobo sauce, (pureed in blender) freeze remaining can shopping list
- 1 1/2 teaspoons chili powder shopping list
- 1 1/2 teaspoons taco seasoning shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
How to make it
- Preheat large non-stick skillet on high heat and add ground turkey. Cook until brown, stirring and breaking into small pieces with spatula, occasionally. Transfer to a large crockpot. If using leftover cooked turkey, skip the browning step.
- Return skillet to medium heat and spray with cooking spray. Add garlic, onion, celery, bell peppers and saute for 5 minutes or until golden brown. Transfer to a slow cooker.
- Add remaining ingredients to slow cooker, cover and cook 8 hours on Low or 4 hours on High. Serve hot. Chili tastes even better the next day. This chili is mild enough for the kids. Add more heat with extra chili powder, Taco seasoning, diced green chiles or jalapenos.
- Notes: Storage Instructions: Refrigerate covered for up to 5 days. Freeze in an airtight container for up to 6 months.
- Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving = 1.5 cup:
- Calories: 271.6
- Total Fat: 2.0 g
- Cholesterol: 45.0 mg
- Sodium: 673.0 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 8.0 g
- Protein: 33.8 g
- WW Points+: 6
People Who Like This Dish 2
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