Italian Turkey Chili Master Recipe

Italian Turkey Chili Master Recipe

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From: Diabetic Living Magazine

This Italian-inspired turkey chili recipe is great for meal-prep weekends—refrigerate portions of it for up to three days or freeze them for up to three months. The zesty chili is great for lunches and dinners, but is also perfect for adding into other recipes, like our Easy Lasagna (see associated recipe).

Ingredients 16 servings

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Original recipe yields 16 servings
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Metric
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  • 2 (19.2 ounce) packages ground turkey breast
  • 2 (28 ounce) cans no-salt-added diced tomatoes, undrained
  • 2 (15 ounce) cans no-salt-added cannellini beans (white kidney beans), rinsed and drained
  • ½ cup reduced-sodium chicken broth
  • 1 large onion, chopped (1 cup)
  • 2 stalks celery, sliced (1 cup)
  • 1 medium red or green sweet pepper, chopped ( ¾ cup)
  • 1 (6 ounce) can no-salt-added tomato paste
  • 4 cloves garlic, minced
  • 1 teaspoon fennel seeds
  • 2 teaspoons dried oregano, crushed
  • ½ teaspoon crushed red pepper
  • 1 large zucchini, chopped (2 cups)
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons balsamic vinegar or red wine vinegar

Preparation

  • Prep

  • Ready In

  1. In a large nonstick skillet, cook turkey over medium heat until no longer pink, stirring to break apart. Drain. Place in a 5- to 6-quart slow cooker. Add tomatoes, beans, broth, onion, celery, sweet pepper, tomato paste, garlic, fennel seeds, oregano and crushed red pepper. Stir to combine.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in zucchini and mushrooms. Cover and cook about 1 hour more or until tender. Stir in vinegar.
  3. Place 3-cup portions of chili in airtight containers; cover and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in refrigerator before using.
  • Equipment: 5- to 6-quart slow cooker

Nutrition information

  • Serving size: 1 cup
  • Per serving: 158 calories; 1 g fat(-1 g sat); 5 g fiber; 17 g carbohydrates; 20 g protein; 33 mg cholesterol; 6 g sugars; 134 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 2 lean protein, 1 starch, 1 vegetable

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