I LOVE chili. Love it. In fact, whenever I cave and decide I’m going to get fast food, I pick Wendy’s so I can get chili. I have multiple different chili recipes, and I have yet to take a side on the noodles or no noodles battle. But one thing I can definitively agree upon is using turkey instead of beef (or you can opt out of meat all together and make this vegetarian). The beans and tomatoes serve as the prominent flavors so any distinguishable taste between turkey and beef is effectively muted. For only 4 Weight Watcher’s Plus points per 1 1/2 cups, this chili is a healthy and filling meal.
- 1 lb ground turkey
- 1 cup okra, sliced
- 1 onion, chopped
- 1 jalapeno, diced
- 1 8 oz. can of corn, rinsed (optional)
- 1 8 oz. can of black beans, rinsed
- 1 8 oz. can of chili beans
- 1 16oz can of petite diced tomatoes
- 1 16 oz can of whole tomatoes
- 5 cloves of garlic, minced
- 1/2 tablespoon dried basil
- 1/2 tablespoon pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon parsley
- 1/2 tablespoon oregano
- 1/2 tablespoon cayenne pepper
- 2 tablespoons chili powder (or more to taste)
- 2 tablespoons ground cumin (or more to taste)
- Combine all ingredients into slow cooker. For the chili beans, diced tomatoes, and whole tomatoes, pour entire can, including liquid, into the slow cooker. Cook on low heat for 8-10 hours.
all tossed in the slow cooker ready to go.
Just a few of the ingredients. Don’t forget to recycle!
Cover on–ready to let the slow cooker work its magic!
Time to eat!