This slow cooker chili recipe is a touch on the warm side but can easily be toned down by adding less red pepper and using diced tomatoes without habaneros. On the reverse, if you prefer more heat, add 1/2 teaspoon cayenne pepper or a few dashes of hot sauce.
Yields: 10 servings | Serving Size: 1 cup | Calories: 301 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 34 mg | Sodium: 96 mg | Carbohydrates: 41 g | Dietary Fiber: 14 g | Sugars: 1 g | Protein: 23 g | SmartPoints: 7
- 1 pound lean ground turkey, (I used 93% lean)
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes with chiles
- 1 (6 ounce) can tomato paste
- 1 cup tomato or vegetable juice
- 1 teaspoon crushed red pepper flakes, (if you prefer less heat, reduce accordingly)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 2 cups water
- In a large sauce pan, add ground turkey and cook over medium heat, breaking up meat with a fork. Just after losing its pink color, add onion and garlic and cook until onions are tender, approximately 4 minutes. Drain off any fat.
- Add ground turkey and remaining ingredients to the slow cooker, stir and cover. Cook on low 6 to 8 hours.
- STOVE TOP VERSION: Follow instructions for cooking ground turkey, onion and garlic. Add cooked turkey and the remaining ingredients to a large pot, stir and bring to a boil. Add 1/2 cup additional water if chili becomes too thick. Reduce heat to medium-low, cover and simmer for 1 hour.