Heart Healthy
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.
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Slow Cooker Turkey and Black Bean Chili or Vegetarian 3-Bean Chili
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.
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Servings
6
Ingredients
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2 pounds ground skinless turkey breast OR -
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
Directions
Tip: Click on step to mark as complete.
-
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 406 | |
|---|---|---|
| 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 | |
| Cholesterol | 103 mg | |
| Sodium | 123 mg | |
| Total Carbohydrate | 47 g | |
| Dietary Fiber | 11 g | |
| Sugars | 16 g | |
| Protein | 49 g | |
Dietary Exchanges
2 starch, 3 vegetable, 5 1/2 lean meat
-
Servings
6
Ingredients
-
2 pounds ground skinless turkey breast OR -
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
Directions
Tip: Click on step to mark as complete.
-
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.
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