Nutritious and Delicious - Hot food for a cold day!

Slow-Cooker Turkey Chili

This satisfying turkey chili is delicious and nutritious!  

INGREDIENTS:

• 1 tbsp olive oil
• 1 1/2 lb ground turkey breast
• 4 cloves garlic, coarsely chopped
• 1 yellow onion, coarsely chopped
• 12 mini redskin potatoes, scrubbed and halved
• 5 sprigs fresh thyme
• 1 red bell pepper, coarsely chopped
• 2 cups low-sodium chicken or vegetable broth
• 1 1/4 cups dried navy beans, soaked in water for 24 hours (TIP: If you don’t have time to soak beans for 24 hours, boil them for 1 hour, until al dente, then drain and set aside.) -- or used canned beans if necessary
• 1 cup tomato purée 
• 1 1/2 tsp Italian seasoning
• 1/4 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp fresh ground black pepper
• 3 medium cobs corn or 2 cups frozen and thawed corn kernels
• 1/4 cup thinly sliced fresh basil leaves
• 3 tbsp fresh grated Parmesan cheese, optional

INSTRUCTIONS:

1. In a large skillet on medium, heat oil. Add turkey and cook, stirring frequently, until beginning to brown, about 10 minutes. Add garlic and onion, stir and cook for 5 minutes, until softened.
2. Transfer mixture to a 4- to 6-qt slow cooker. Add potatoes, thyme, bell pepper, broth, beans, tomato purée, Italian seasoning, oregano, pepper flakes and black pepper; stir. Cover and cook on high for about  3 hours, until potatoes are tender.
3. Meanwhile, if using corn cobs, heat indoor grill or grill pan on medium and lightly char corn all over, about 10 minutes. When cool enough to handle, shave kernels from cob. Set aside. Just prior to serving, stir corn into stew and remove and discard thyme sprigs. Garnish with basil and Parmesan, if desired.

Nutrients per serving (1 1/2 cups turkey chili): Calories: 420, Total Fat: 5 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 53 g, Fiber: 14 g, Sugars: 7 g, Protein: 41 g, Sodium: 110 mg, Cholesterol: 55 mg