Top this spicy chili with hot sauce if you love the heat.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

287.3 calories; protein 30.6g 61% DV; carbohydrates 20.4g 7% DV; exchange other carbs 1.5; dietary fiber 5.4g 22% DV; sugars 2.3g; fat 8.4g 13% DV; saturated fat 3.4g 17% DV; cholesterol 60.8mg 20% DV; vitamin a iu 368.2IU 7% DV; vitamin c 3.1mg 5% DV; folate 14mcg 4% DV; calcium 159.4mg 16% DV; iron 3.1mg 17% DV; magnesium 80.3mg 29% DV; potassium 588.3mg 17% DV; sodium 400.5mg 16% DV.