Low Fat Chili with a Kick
This is my hubby’s favorite chili! Makes a thick and hearty meal the day you make it, but it’s even tastier the next day.
Barbecue Green Beans – so good they’ll come back for seconds!
This soup is a great mix between a vegan chili and black bean soup! Serve over cooked brown rice or brown penne pasta for an even heartier meal! Even my...
Submitted by: Courtney
- 1-2 Pounds Ground Turkey
- 1 Small Onion Diced
- 1 Can Tomato Sauce
- 1 Can Rotel, Original
- 2 Tablespoons Chili Powder
- 1 Tablespoons Cumin
- 1 Green Bell Pepper, diced
- 1 Can Large Can of Hot Chili Beans (optional)
- 1 Cups Large Can of Red Kidney Beans (optional)
- Frozen Corn (optional)
- Whole Wheat Elbow Macaroni or Spaghetti (optional)
Brown and drain ground turkey, onion, and bell pepper on the stove top.
Add the meat mixture along with all other ingredients (except the pasta) to your slow cooker.
Cook on LOW for 5-6 hours. Cook pasta on stove top, drain, and add to your chili.
If you like your chili thick and you are not using beans, you can add a tablespoon of corn starch. If you like it thinner, you may need to add a little water.
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