We love chili at our house! I found this low-fat version that is a high on flavor but low on guilt
Ingredients:
1 lb. raw lean ground turkey
One 29-oz. can tomato sauce
One 14.5-oz. can "mexican" diced tomatoes with green chilies, drained
One 15-oz. can chili beans (pinto beans in chili sauce), undrained
One 15-oz. can red kidney beans, drained and rinsed
3/4 cup canned sweet corn, drained
2 bell peppers, chopped
1 large onion, chopped
2 carrots, chopped
2 tsp. minced garlic
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. ground cumin
Directions:
Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crock pot.
Add all other ingredients to the crock pot. Mix well to combine.
Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 - 7 hours straight.)
Add salt to taste. If you like, top each serving with a little nonfat sour cream.
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