Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: Diabetic Living Magazine


Recipe Summary

2 hrs 25 mins
25 mins


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

1 1/4 cups chili with 1 teaspoon sour cream and 1 teaspoon shredded cheese
287 calories; protein 30.6g; carbohydrates 20.4g; dietary fiber 5.4g; sugars 2.3g; fat 8.4g; saturated fat 3.4g; cholesterol 60.8mg; vitamin a iu 368.2IU; vitamin c 3.1mg; folate 14mcg; calcium 159.4mg; iron 3.1mg; magnesium 80.3mg; potassium 588.3mg; sodium 400.5mg.

1 vegetable, 1 starch, 4 lean protein