Recipe of the Day: Chili in the slow cooker

TURKEY CHILI

1 pound lean ground turkey

3/4 cup each chopped onion, celery and green pepper

1 can (28 ounces) diced tomatoes, undrained

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

This story was originally published February 9, 2016 at 3:10 AM.