Slow Cooker Turkey Meatball Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
frozen extra lean turkey meatballs (I used 469g)sweet onion, chopped (115g)2 garlic clovescarrot, chopped (112g)celery stalk, chopped (89g)large can of nsa diced tomatoes (796 mL)med can of dark red kidney beans, drained & rinsed (I used 2 398 mL cans)2 tbsp tomato paste1 tbsp chili powder1 tsp ground cumin1 tsp each of salt & pepper1 cup frozen peaches & cream corn2 tbsp fresh, chopped, cilantro (optional)
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.
2. Cover & cook on LOW until flavours are blended, chili is thickened and meatballs are tender, about 7 hours. Add corn & cook on HIGH until mixture is steaming hot and corn is tender, about 7 minutes. Top with Cilantro if desired.
Serving Size: 8 one cup servings, "plus leftovers"
Number of Servings: 8
Recipe submitted by SparkPeople user RUNNINGWILD.
2. Cover & cook on LOW until flavours are blended, chili is thickened and meatballs are tender, about 7 hours. Add corn & cook on HIGH until mixture is steaming hot and corn is tender, about 7 minutes. Top with Cilantro if desired.
Serving Size: 8 one cup servings, "plus leftovers"
Number of Servings: 8
Recipe submitted by SparkPeople user RUNNINGWILD.
Nutritional Info Amount Per Serving
- Calories: 256.1
- Total Fat: 9.0 g
- Cholesterol: 27.6 mg
- Sodium: 559.2 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 7.6 g
- Protein: 16.8 g
Member Reviews