1 pound lean ground turkey
3/4 cup each chopped onion, celery and green pepper
1 can (28 ounces) diced tomatoes, undrained
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1 jar (26 ounces) meatless spaghetti sauce
1 can (16 ounces) hot chili beans, undrained
1 1/2 cups water
1/2 cup frozen corn
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
Sour cream, optional
In a large nonstick skillet, cook the turkey, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
Transfer to a 5-quart slow cooker. Add the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on high for 1 hour.
Reduce heat to low; cook for 5-6 hours. Add kidney and pinto beans; cook 30 minutes longer. Garnish with sour cream if desired.
Yield: 13 servings; 1 cup equals 190 calories, 4 grams fat, 28 mg cholesterol, 739 mg sodium, 27 grams carbohydrates, 7 grams fiber, 13 grams protein. Diabetic exchanges: 2 lean meat, 2 vegetable, 1 starch.
Country Woman March/April 2002