Use your slow cooker to make hearty, slightly spicy chili pot pie. You can substitute any no-salt-added beans for the black beans. Serve with a crisp, green salad, if desired.

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Source: Everyday Slow Cooker

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Recipe Summary

active:
20 mins
total:
4 hrs 50 mins
Servings:
8
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the turkey and onions; cook, stirring to crumble the turkey, until browned, about 7 minutes. Add the garlic, chili powder, and 1 teaspoon of the salt, and cook, stirring often, until fragrant, about 1 minute. Transfer to a 5- to 6-quart slow cooker coated with cooking spray. Stir in the tomatoes, stock, and beans until blended.

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  • Whisk together the flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in a large bowl until well blended. Stir in the egg, milk, cheese, and remaining 4 tablespoons canola oil. Pour the cornmeal batter over the turkey mixture in the slow cooker, gently spreading to cover completely. Cover and cook on LOW until the chili is hot and the crust is lightly browned and cooked through, about 4 hours and 30 minutes. Sprinkle each serving with the cilantro leaves, if desired.

Nutrition Facts

488 calories; protein 29g 58% DV; carbohydrates 39g 13% DV; exchange other carbs 2.5; dietary fiber 5g 20% DV; sugars 6g; fat 24g 37% DV; saturated fat 6g 30% DV; sodium 629mg 25% DV.