Slow Cooker Turkey Chili

It has definitely turned colder over the past week and it has finally become Chili Weather!!! I love how versatile chili is. You can add and subtract just about any ingredient to make it fit your taste. I made this last night and I think I am done tweaking it (for now at least.) This chili does have a little kick to it so if you do not like spicy food cut the red pepper flakes in half. The other great part about this recipe is it makes a TON of food it comes close to filling my 6qt crock pot. This makes 10 servings at only 7 points plus (including toppings!)

Nutritional Information (calculated on myfitnesspal.com): 7 weight watchers points plus. 314 calories, 45g carbs, 3g fat, 30g protein.
(To cut the carbs in half eliminate the beans and double the ground turkey.)

Ingredients

1.25 lbs 99% Fat Free Ground Turkey Breast

1 Medium Onion, Chopped

2 Small Red Peppers, Chopped

28 oz can Whole Plum Tomatoes (I use Tuttorosso)

1.5 c Frozen White Corn

2 - 10.75 oz cans Condensed Tomato Soup. (I used the Campbells Healthy Request.)

2 - 15 oz cans Kidney Beans, Drained

15 oz can Black Beans, Drained

2 T Chili Powder

1 t Crushed Red Pepper Flakes (Use half to cut the heat.)

1/2 T Garlic Powder

1/2 T T Ground Cumin

1/2 t Ground Allspice

1/2 t Fresh Black Pepper

1/2 t Kosher Salt

10 T Fat Free Sour Cream

1.25 c Fat Free Cheddar

Directions

1. Brown the Ground Turkey and add to the crock pot.
2. Chop the Peppers and Onion and add to the crock pot.
3. Cut the tomatoes into smaller pieces. (I either cut slices or quarter them.) Add the Tomatoes and juice from the can to the crock pot.
4. Add all remaining ingredients except the Sour Cream and Cheddar to the crock pot and stir to mix.
5. Cook on low for 8 hours or high for 4 hours.
6. When serving top with 1 T Fat Free Sour Cream and 2 T Fat Free Cheddar and enjoy.

Cooking the Turkey

Ready to Cook! It will look like it may come
out dry but the juice from the tomatoes,
onions and peppers more than make up for it!

After Serving some there is still a ton left!

Bon Appetite