Swap out the traditional ground beef for ground turkey in this delicious chili. You can skip the turkey all together and go vegetarian — an excellent option for Meatless Mondays.
Slow Cooker Turkey and Black Bean Chili or Vegetarian 3-Bean Chili
Calories406 Per Serving
Protein49g Per Serving
Fiber11g Per Serving
|Total Fat||2.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||47 g|
|Dietary Fiber||11 g|
2 starch, 3 vegetable, 5 1/2 lean meat
2 pounds ground skinless turkey breastOR
2 15.5-ounce cans no-salt-added red kidney beans, rinsed and drained, and 2 15.5-ounce cans no-salt-added pinto beans, rinsed and drained
2 15-ounce cans no-salt-added black beans, rinsed and drained
1 28-ounce can no-salt-added diced tomatoes, undrained
2 15-ounce cans no-salt-added tomato sauce
1 cup frozen whole-kernel corn
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano, crumbled
2 teaspoons ground coriander
4 medium garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
In a large bowl, stir together all the ingredients.
Add the bean mixture to a 3 1/2- to 4-quart slow cooker. Cook, covered, on low for 6 to 8 hours, or until the beans are tender.
Cooking Tip: To make ahead, divide the chili between two 1-gallon resealable plastic freezer bags. Place the bags flat in the freezer. Thaw the bags overnight in the refrigerator. Cook as directed.