Crock Pot Turkey Chili

Today's recipe comes from Skinny Crock Pot

Minimum Slow Cooker Size: 5 quarts

Nutritional Data (8 servings)
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NOTE: Data does not include optional ingredients.

Serving Size: 1/2 cup Calories: 174 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 42mg Sodium: 165g Total Carbohydrate: 15g Dietary Fiber : 5g Sugars: 3g Protein: 8g

Ingredients

1 lb lean ground turkey breast (about 93% lean)
1 small yellow onion (diced)
1 tsp rubbed sage
1 tsp red pepper flakes
1/2 tsp garlic powder
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp Kosher or sea salt
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Combine the above ingredients in a large mixing bowl.
Cook in a skillet on medium-low heat, breaking up turkey into small pieces, and cook until no longer pink.
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1 (15 oz) can kidney beans with liquid, organic
1 (15 oz) can black beans with liquid, organic
1 (14.5 oz) natural diced tomatoes (no salt)
1 (6 oz) can natural tomato paste
2 tbsp chili powder
1/2 tsp black pepper
1/2 tsp Kosher or sea salt
1/2 tsp cayenne red pepper
1-1/2 cups water

Directions

Add cooked meat and all other above ingredients to slow cooker, cook on low 4 to 6 hours, stir occasionally. Add additional water if too much liquid is absorbed.

Tip: Turkey will need some fat so it's best to buy between 90% - 93% lean. The recipe is this photo was made with 93% lean and was very tasty!

Spoon into bowls and enjoy!