Slow Cooker- Turkey Chili

By á-2015

Ingredients

• 1 lb. 99% fat free ground turkey
• 1 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 tablespoon chili powder
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 1 (15-ounce) can kidney beans, undrained
• 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
• 6 oz. tomato paste

Preparation

Step 1

Cook the turkey in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 6 ingredients (onion through garlic), and cook for 5 – 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans, tomatoes, and tomato paste.
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Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese and other toppings of your choice.
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Note: The chili can be made on the stovetop if you don’t have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.