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Slow Cooker Turkey and Black Bean Chili or Vegetarian 3-Bean Chili

Slow Cooker Turkey and Black Bean Chili
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Slow Cooker Turkey and Black Bean Chili or Vegetarian 3-Bean Chili

Nutrition Facts

Slow Cooker Turkey and Black Bean Chili or Vegetarian 3-Bean Chili
CaloriesCalories
406 Per Serving
ProteinProtein
49g Per Serving
FiberFiber
11g Per Serving
×
Calories 406
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 103 mg
Sodium 123 mg
Total Carbohydrate 47 g
Dietary Fiber 11 g
Sugars 16 g
Protein 49 g

Dietary Exchanges
2 starch, 3 vegetable, 5 1/2 lean meat

Ingredients

Servings   6  

  • 2 pounds ground skinless turkey breast OR
  • 2 15.5-ounce cans no-salt-added red kidney beans, rinsed and drained, and 2 15.5-ounce cans no-salt-added pinto beans, rinsed and drained
  • 2 15-ounce cans no-salt-added black beans, rinsed and drained
  • 1 28-ounce can no-salt-added diced tomatoes, undrained
  • 2 15-ounce cans no-salt-added tomato sauce
  • 1 cup frozen whole-kernel corn
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano, crumbled
  • 2 teaspoons ground coriander
  • 4 medium garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes

Directions

Tip: Click on step to mark as complete.

  1. In a large bowl, stir together all the ingredients.
  2. Add the bean mixture to a 3 1/2- to 4-quart slow cooker. Cook, covered, on low for 6 to 8 hours, or until the beans are tender. 

Cooking Tip: To make ahead, divide the chili between two 1-gallon resealable plastic freezer bags. Place the bags flat in the freezer. Thaw the bags overnight in the refrigerator. Cook as directed. 
 

Nutrition Facts

Slow Cooker Turkey and Black Bean Chili or Vegetarian 3-Bean Chili
CaloriesCalories
406 Per Serving
ProteinProtein
49g Per Serving
FiberFiber
11g Per Serving
×
Calories 406
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 103 mg
Sodium 123 mg
Total Carbohydrate 47 g
Dietary Fiber 11 g
Sugars 16 g
Protein 49 g

Dietary Exchanges
2 starch, 3 vegetable, 5 1/2 lean meat

Ingredients

Servings   6  

  • 2 pounds ground skinless turkey breast OR
  • 2 15.5-ounce cans no-salt-added red kidney beans, rinsed and drained, and 2 15.5-ounce cans no-salt-added pinto beans, rinsed and drained
  • 2 15-ounce cans no-salt-added black beans, rinsed and drained
  • 1 28-ounce can no-salt-added diced tomatoes, undrained
  • 2 15-ounce cans no-salt-added tomato sauce
  • 1 cup frozen whole-kernel corn
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano, crumbled
  • 2 teaspoons ground coriander
  • 4 medium garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes

Directions

Tip: Click on step to mark as complete.

  1. In a large bowl, stir together all the ingredients.
  2. Add the bean mixture to a 3 1/2- to 4-quart slow cooker. Cook, covered, on low for 6 to 8 hours, or until the beans are tender. 

Cooking Tip: To make ahead, divide the chili between two 1-gallon resealable plastic freezer bags. Place the bags flat in the freezer. Thaw the bags overnight in the refrigerator. Cook as directed. 
 

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