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Good things take time. Let this chili start simmering after lunch and have a delicious meal waiting for you by dinner that’s redolent with cumin, smoked paprika, and fresh pepper and onion.
This recipe is part of our Slow Cooker Classics recipe special.
1 1/4 pounds lean ground turkey
1 tablespoon Smart Balance® Cooking Oil
1 large onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
1 1/2 cups frozen corn kernels
10 oz can mild tomatoes
8 oz can tomato sauce
15 oz can small red beans, rinsed and drained
1/4 cup water
1 tsp cumin
3/4 tsp chili powder, or more to taste
1/2 tsp smoked paprika
1/4 tsp salt
chopped red onion
reduced fat sour cream
shredded Colby and Monterey jack cheese blend
Heat a large skillet over medium-high heat, add the turkey and cook, stirring until turkey crumbles and is no longer pink; place into the slow cooker. Add the oil to the skillet and sauté the onion, bell pepper and garlic over medium heat for about 4 to 5 minutes.
Spoon over turkey in the slow cooker and stir in corn and tomatoes, tomato sauce, beans, water, cumin, chili powder, paprika and salt; mix until well blended.
Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Serve with desired toppings.
Makes 8 servings. 1 cup per serving.
Nutrition Per Serving:
Saturated Fat 2g
Trans Fatty Acid 0g
Poly Fat 1g
Mono Fat 1g
Dietary Fiber 6g
Total Sugars 4g