Slow-Cooked Chili Con Carne

Today’s super chili will warm even the gloomiest of rainy days. So break out the slow cooker and prepare for YUM. Another fabulous recipe from the WomenHeart’s ALL HEART Family Cookbook.
Serves 10.

SODIUM CONTENT: 105 mg per serving


1 lb. lean ground turkey
2 large onions, chopped
3 cloves garlic, minced
3 sweet bell peppers, cored, seeded and diced
2 14.5-oz. cans no-salt-added whole tomatoes, diced, WITH LIQUID
1 8-oz. can no-salt-added tomato sauce
1 15-oz. can no-salt-added red kidney beans, drained and rinsed
1 15-oz. can no-salt-added pinto beans, drained and rinsed
1 T. no-salt-added chili powder
1 t. ground cumin
1/4 t. crushed red pepper flakes
1/2 c. lowfat sour cream
1/2 c. shredded lowfat cheddar cheese
1/4 c. chopped fresh cilantro
freshly ground black pepper, to taste


Place a nonstick skillet over medium-high heat. Add the ground turkey, onion and garlic and cook, stirring, until turkey is no longer pink. Remove from heat and transfer contents to a 5 1/2-quart (or larger) slow cooker. Stir in the bell peppers, tomatoes (with juice), tomato sauce, beans, chili powder, cumin and red pepper flakes. Cover and cook on high 4-5 hours, or on low for 6-8 hours, stirring every so often if able. To serve, spoon chili into bowls and top with a dollop of sour cream. Sprinkle with cheese, cilantro and black pepper. Serve immediately.

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