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Biggest Loser Crock Pot Turkey Chili
Servings: 8
Ingredients
  • 2 pounds ground turkey, extra lean or 1.5 pounds leftover cooked turkey or chicken, chopped
  • 3 garlic cloves, crushed
  • 2 large onions, diced (about 2 cups)
  • 4 large celery stalks, chopped (about 1 1/2 to 2 cups)
  • 2 large green bell peppers, chopped about 2 cups)
  • 1 (14)  ounce can red kidney beans, drained & rinsed
  • 1 (14)  ounce can any white beans, drained & rinsed
  • 1 (28)  ounce can tomato sauce or crushed tomatoes
  • 2 cups water or low sodium chicken broth
  • 1 Tablespoon chipotle pepper in adobo sauce, minced or to taste
  • 1 Tablespoon chili powder
  • 1 Tablespoon taco seasoning, all natural *** or my homemade low sodium taco seasoning see notes
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Cooking spray
  •  
  • HALF RECIPE Serves 4
  •  
  • 1       pound ground turkey
  • 2       cloves garlic, minced
  • 1       large onion, diced (1 cup)
  • 2       ribs celery, chopped (1 cup)
  • 1       green bell pepper, chopped (1 cup)
  • 1/2   can red kidney beans, rinsed and drained
  • 1/2   can cannellini beans, rinsed and drained
  • 14    ounce can crushed tomatoes undrained
  • 1       cup water or low sodium chicken broth
  • 1 1/2  teaspoons chipotle pepper in adobo sauce, (pureed in blender) freeze remaining can
  • 1 1/2  teaspoons chili powder
  • 1 1/2  teaspoons taco seasoning
  • 1/4     teaspoon salt
  • 1/4     teaspoon black pepper
  •  
  • 1/4 RECIPE SERVES 2
  •  
  • 8 ounces ground turkey
  • 1 clove garlic, minced
  • 1/2 cup onion, chopped
  • 1 rib Celery, chopped
  • 1/4 cup canned red kidney beans, rinsed and drained
  • 1/4 cup  canned cannellini beans rinsed and drained
  • 7 ounces (half can) canned crushed tomatoes undrained
  • 1/2 cup water or Low sodium chicken broth
  • 3/4 teaspoon chipotle pepper in adobo sauce from can (pureed in blender) freeze remaining can
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon taco seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
Steps
  1. 1. Preheat large non-stick skillet on high heat and add ground turkey. Cook until brown, stirring and breaking into small pieces with spatula, occasionally. Transfer to a large crockpot. If using leftover cooked turkey, skip the browning step.
  2. 2.  Return skillet to medium heat and spray with cooking spray. Add garlic, onion, celery, bell peppers and saute for 5 minutes or until golden brown. Transfer to a slow cooker.
  3. 3. Add remaining ingredients to slow cooker, cover and cook 8 hours on Low or 4 hours on High.  Serve hot. Chili tastes even better the next day. This chili is mild enough for the kids. Add more heat with extra chili powder, Taco seasoning, diced green chiles or jalapenos.
Notes
  • Notes:  Storage Instructions: Refrigerate covered for up to 5 days. Freeze in an airtight container for up to 6 months. 
  • Nutritional Info 
  • Servings Per Recipe: 8 
  • Amount Per Serving = 1.5 cup: 
  • Calories: 271.6 
  • Total Fat: 2.0 g 
  • Cholesterol: 45.0 mg 
  • Sodium: 673.0 mg 
  • Total Carbs: 33.8 g 
  • Dietary Fiber: 8.0 g 
  • Protein: 33.8 g 
  • WW Points+: 6