Bean Sprout Chili

64 oz. Low sodium tomato juice
15.5 oz can Chili beans
2 - 14.5 oz can diced tomatoes, no salt
14.5 oz can diced tomatoes with basil, garlic and oregano
16 oz package of ground turkey
14 oz can bean sprouts
1/4 cup chopped onion
1 tsp ground oregano
1.5 Tbsp chili powder (more, if you prefer)

Substituting fresh, peeled tomatoes and fresh sprouts would probably be even better but I rarely have that kind of time. I don't like spicy food but there's no reason you can't go wild with the seasonings.

Brown turkey burger and onion in a heavy skillet. When nearly done, sprinkle the chili powder and oregano over the meat so the meat has a sort of crust of spice. While the meat is cooking, put tomato juice, diced tomatoes, chili beans and drained bean sprouts in the slow cooker turned to high. Add turkey burger when it's done and the onions are translucent. Stir well to blend the spices and other ingredients.

Leave on high setting for about an hour or until hot, stirring occasionally. I like to leave the rest in the slow cooker on low for a few hours before I let it cool. Then the leftovers get packed into 1-cup freezer-safe lidded bowls and frozen. So handy on those nights when you want a warm-up meal but are too tired to cook.

I like to serve a bowl with a sandwich (1/2 Tbsp peanut butter, 1/2 tsp honey on one slice of whole wheat, low carb bread. Fold bread, then dunk it in the chili!).

It's even better the next day.

Serving Size: 16 - 1 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user CJENN55.