This is an easy chili recipe that you can throw in the slow cooker and forget about all day. Great topped with Cheddar cheese, crushed corn chips, and a dollop of sour cream.
| Prep Time: | 15m |
| Cook Time: | 4h |
| Ready in: | 4h 15m |
| Yield: | 8 servings |
| Ingredients | |
| 1 tablespoon vegetable oil 1 pound ground turkey 2 (10.75 ounce) cans low sodium tomato soup 2 (15 ounce) cans kidney beans, drained 1 (15 ounce) can black beans, drained 1/2 medium onion, chopped 2 tablespoons chili powder 1 teaspoon red pepper flakes 1/2 tablespoon garlic powder 1/2 tablespoon ground cumin 1 pinch ground black pepper 1 pinch ground allspice salt to taste | |
- Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
- Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- Cover, and cook 8 hours on Low or 4 hours on High.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 289 cal | Total Fat: | 8.7 g | Cholesterol: | 42 mg | |||
| Sodium: | 689 mg | Carbohydrates: | 32.9 g | Fiber: | 11.6 g | |||
| Protein: | 21.1 g | |||||||
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