I got this recipe from Skinny Gina because I wanted to make a chilli in the crock today! Mmmmm looks good, nothing like a nice bowl of chilli on a nice fall chilly night!! The only thing I would change about this recipe is next time I won’t use as much tomato sauce because I like my chilli thick and it seems a pit thin now, I’d either take it out, use half or even replace it with more diced tomotoes. Still was amazing and really simply, I’m serving it with the Zucchini bread I baked today (see desserts & baked goods for recipe) my 12 mth. old daughter ate the ground turkey and beans and absolutely loved it! It’s not a spicey chilli so this is great for the ones that like it sweet! This made 4 large servings probably 6 small ones.
- 1.3 lb (20 oz) fat free ground turkey breast
- 1 small onion, chopped
- 1 (28 oz) can diced tomatoes
- 1 (16 oz) can tomato sauce
- 1 (4.5 oz) can chopped chilies, drained
- 1 (15 oz) can chickpeas, undrained
- 1 (15.5 oz) can black beans, undrained
- 1 (15.5 oz) can small red beans, undrained
- 2 tbsp chili powder
Brown turkey and onion in a medium skillet over medium high heat until cooked through.
Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.
Cook on high 6-8 hours.
Garnish with onions, cilantro and cheese and enjoy!
Servings: 12 • Serving Size: 10.8 oz
Calories: 206.3 • Fat: 1.4 g • Protein: 16.8 g • Carb: 31.8 g • Fiber: 9.0 g