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).

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
15 mins
total:
4 hrs 15 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Associated Recipes

Nutrition Facts

158 calories; protein 20g 40% DV; carbohydrates 17g 6% DV; exchange other carbs 1; dietary fiber 5g 20% DV; sugars 6g; fat 1g 2% DV; cholesterol 33mg 11% DV; sodium 134mg 5% DV.