• November 11, 2011
  • Katlin Owens

Slow Cooker Turkey Chili


1 pound raw turkey sausage, hot-Italian variety (if you’re using turkey links, 4 sausage links equals 1 lb.)
15 oz canned pinto beans, undrained
14 1/2 oz canned diced tomatoes, with chilies, undrained
14 1/2 oz canned diced tomatoes, with garlic and onions, undrained
1 medium onion(s), chopped
1/4 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste

Remove sausage from casing and place in a 4-quart or large slow cooker; break up meat with a spoon. Add beans, both cans of diced tomatoes with their liquid and onion; stir.

Cover slow cooker; cook on low setting for 5 to 6 hours. Stir in salt and pepper; garnish with chopped onion if desired and serve. Yields about 1 1/2 cups chili per serving.

Calories: 275
Total fat: 8g
Fiber: 11.8
Protein: 24.6g

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