Crock Pot Turkey Chilli - Low Sodium
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 202.8
- Total Fat: 6.8 g
- Cholesterol: 53.3 mg
- Sodium: 143.9 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 5.2 g
- Protein: 20.7 g
View full nutritional breakdown of Crock Pot Turkey Chilli - Low Sodium calories by ingredient
Introduction
I wanted something that was lower in sodium but still tasty. It takes longer but it is worth it. I wanted something that was lower in sodium but still tasty. It takes longer but it is worth it.Number of Servings: 12
Ingredients
-
*Turkey, Ground turkey, 93% lean, 1 package
Alymer Whole Tomates with Herbs 28 oz can
Smart Choice Garlic Lovers Pasta Sauce 700ml bottle
Kidney Beans, dry 2 cups
Dry Chic Peas, 2 cups
10 Italian tomato (remove)
White Onion, 1 large
Yellow Bell Pepper, 1 large
Red Pepper, 1 large
1 Green Chilli Pepper Fresh,
Mushrooms, fresh, 2 cup sliced
Water, tap, 2 cup
Clove of Garlic, 3
Chilli powder 4 tbsp
Directions
Soak your kidney beans and chic peas for at least 24 hours
before making this meal. But doing this you drastically cut down on the sodium. Simple place the beans in seperate bowls filled with water.
I use my crock pot to simmer the chilli during the day while at work, it lets the flavors mingle nicely.
Cook the ground turkey throughly, stiring often to prevent it from becoming one solid chuck of meat. I tend to add some garlic powder and chilli powder while cooking the meat.
Dice the yellow, red and green chilli pepper, along with the mushrooms. Add to the turkey and give a quick stir fry.
Mince the garlic and add it to the turkey mixture as well.
Transfer the turkey mixture to the crock pot. Add the can of tomatoes and pasta sauce. Rinse the pasta jar with the water and add that to the crock pot as well.
In a blender, puree the tomatoes. Add to the crock pot. Stir in the kidney beans and chic peas. Add chilli powder. Stir, if the mixture is too thick you can either add more water, more tomatoe puree or a low sodium salsa for extra kick. Adjust the chilli powder as needed and use a hot sauce for added heat if desired.
Turn the crock pot on low in the morning and by dinner there is a wonderful chilli made. I serve it with salad and home made corn muffins.
Serving Size: Makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CELTICAWITCH.
before making this meal. But doing this you drastically cut down on the sodium. Simple place the beans in seperate bowls filled with water.
I use my crock pot to simmer the chilli during the day while at work, it lets the flavors mingle nicely.
Cook the ground turkey throughly, stiring often to prevent it from becoming one solid chuck of meat. I tend to add some garlic powder and chilli powder while cooking the meat.
Dice the yellow, red and green chilli pepper, along with the mushrooms. Add to the turkey and give a quick stir fry.
Mince the garlic and add it to the turkey mixture as well.
Transfer the turkey mixture to the crock pot. Add the can of tomatoes and pasta sauce. Rinse the pasta jar with the water and add that to the crock pot as well.
In a blender, puree the tomatoes. Add to the crock pot. Stir in the kidney beans and chic peas. Add chilli powder. Stir, if the mixture is too thick you can either add more water, more tomatoe puree or a low sodium salsa for extra kick. Adjust the chilli powder as needed and use a hot sauce for added heat if desired.
Turn the crock pot on low in the morning and by dinner there is a wonderful chilli made. I serve it with salad and home made corn muffins.
Serving Size: Makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CELTICAWITCH.