Slow Cooker Turkey Meatball Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Slow Cooker Turkey Meatball Chili calories by ingredient


Introduction

Adapted from a recipe that I found in "Inspired" magazine Adapted from a recipe that I found in "Inspired" magazine
Number of Servings: 8

Ingredients

    frozen extra lean turkey meatballs (I used 469g)
    sweet onion, chopped (115g)
    2 garlic cloves
    carrot, 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 paste
    1 tbsp chili powder
    1 tsp ground cumin
    1 tsp each of salt & pepper
    1 cup frozen peaches & cream corn
    2 tbsp fresh, chopped, cilantro (optional)

Directions

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.