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). Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Associated Recipes

Directions

  • 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.

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  • 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.

  • 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.

Tips

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

158 calories; 1 g total fat; 33 mg cholesterol; 134 mg sodium. 17 g carbohydrates; 5 g fiber; 6 g sugar; 20 g protein;