Spray a stockpot with nonstick cooking spray. Place turkey, onion and bell peppers in stockpot. Cook and stir over medium heat until turkey is lightly browned and vegetables are tender. Add Chili Seasoning Mix and tomato paste. Cook and stir for 1 minute.
Recipe
Author
Hy-Vee Test Kitchen
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Description
With only 20 minutes of prep time, prepare this hearty slow-cooker turkey chili in the morning and then leave it to cook for 3 hours on high or 6 hours on low.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Chili Seasoning Mix | ||
| 2 tbsp. ancho chili powder | ||
| 1 tbsp. Hy-Vee garlic powder | ||
| 1 tbsp. Hy-Vee ground cumin | ||
| 1 tsp. ground coriander | ||
| ½ tsp. Hy-Vee kosher sea salt | ||
| Turkey Chili | ||
| Hy-Vee nonstick olive oil cooking spray | ||
| 1 ¼ 99%-lean ground turkey breast | ||
| 1 medium yellow onion, chopped | ||
| 1 medium red bell pepper, seeded and chopped | ||
| 1 medium green bell pepper, seeded and chopped | ||
| 1 recipe Chili Seasoning Mix | ||
| 1 tbsp. Hy-Vee tomato paste | ||
| 1 (28-oz.) can Hy-Vee crushed tomatoes, undrained | ||
| 1 (15-oz.) can Hy-Vee no-salt-added dark red kidney beans, rinsed and drained | ||
| 1 (15-oz.) can Hy-Vee no-salt-added black beans, rinsed and drained | ||
| 1 (8-oz.) can Hy-Vee tomato sauce | ||
| 2 medium tomatoes, chopped | ||
| Optional Toppings | ||
| 2 tbsp. green onions, thinly sliced | ||
| 2 tbsp. fresh cilantro, chopped | ||
| 2 dash(es) bottled hot sauce, if desired | ||
Things To Grab
- Stockpot
- 4-quart slow cooker
Directions
- Transfer turkey mixture to a 4-quart slow cooker. Add canned tomatoes, beans, and tomato sauce. Stir to combine. Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Stir in chopped tomatoes.
- Serve Chili topped with green onions, cilantro, and/or hot sauce, if desired.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 45mg
- Sodium: 570mg
- Total Carbohydrates: 32g
- Protein: 28g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 80%
0%
Iron 30%
0%
Calcium 15%
Recipe Source:
Balance September 2017