Slow Cooker Turkey Meatball Chili
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- Level
- easy
- Prep Time
- 10 mins
- Total Time
- 7 h 30 m
- Serves
- Serves 4 plus leftovers
Ingredients
- 1/2 pkg
- frozen extra lean turkey meatballs
- 280 g
- 1/2
- sweet onion, chopped
- 0
- 2 cloves
- garlic, minced
- 0
- 1
- carrot, chopped
- 0
- 1 stalk
- celery, chopped
- 0
- 1 can
- diced tomatoes, no salt added
- 796 mL
- 1 can
- red kidney beans, drained and rinsed
- 540 mL
- 2 tbsp
- tomato paste
- 30 mL
- 1 tbsp
- chili powder
- 15 mL
- 1 tsp
- ground cumin
- 5 mL
- 1 tbsp
- each salt and pepper
- 5 mL
- 1 cup
- frozen peaches and cream corn
- 250 mL
- 2 tbsp
- chopped cilantro
- 30 mL
Directions
Step 1
In a 4.5- to 6-L slow cooker, stir together meatballs, onion, garlic, carrots, celery, diced tomatoes, red kidney beans, tomato paste, chili powder, cumin, salt and pepper.
Step 2
Cover and cook on LOW until flavours are blended, chili is thickened and meatballs are tender, about 7 hours. Add corn and cook on HIGH until mixture is steaming hot and corn is tender, about 7 min. Top with cilantro.
Tip
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Nutritional Facts
- Nutrition Description:
- 1 cup/250 mL
- Calories:
- 230
- Fat:
- 3 g
- Saturated Fat:
- 1 g
- Fibre:
- 8 g
- Cholesterol:
- 30 mg
- Protein:
- 18 g
- Sodium:
- 960 mg