Top this spicy chili with hot sauce if you love the heat. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Coat an unheated large skillet with cooking spray. Add oil; heat over medium-high heat. Add onions and garlic; cook 5 to 6 minutes or until tender, stirring often. Stir in green chile peppers, the 1 tablespoon chili powder, the oregano and cayenne pepper; cook for 1 minute. Transfer to a 3 1/2- to 4-quart slow cooker.

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  • Mash one can of the beans. Stir all of the beans, the broth and the water into mixture in slow cooker. Stir in turkey. Cover and cook on low-heat setting 4 to 6 hours or on high-heat setting 2 to 3 hours. Add 3/4 cup of the shredded cheese, stirring until melted. To serve, top each serving with about 1 teaspoon of the sour cream and 1 teaspoon of the remaining shredded cheese. If desired, garnish with cilantro and additional chili powder.

Nutrition Facts

287 calories; 8.4 g total fat; 3.4 g saturated fat; 61 mg cholesterol; 401 mg sodium. 588 mg potassium; 20.4 g carbohydrates; 5.4 g fiber; 2 g sugar; 30.6 g protein; 368 IU vitamin a iu; 3 mg vitamin c; 14 mcg folate; 159 mg calcium; 3 mg iron; 80 mg magnesium;