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
