Slow Cooked Barbecue Turkey Chili

To me, chili is the ultimate comfort food. It is pretty much guaranteed to make you feel all warm and cozy inside. I almost always make mine with ground turkey instead of beef, but that can be substituted in this recipe also. I don't really notice a difference, and in fact I think I actually like it better with turkey instead of beef.

I put this recipe into the slow cooker before I left for work so that it would be ready when I got home. I don't usually get home from work until 11-11:30 at night. When I was on my break, I got a text saying that the house smelled wonderful. When I got home, two bowls were already gone from the chili. Therefore, I did not get to calculate the serving size, but this recipe makes 6 servings.

Also, the pictures are not that great because I was in a hurry to eat it. I photographed it a day after I had tried it and didn't feel like trying to get that perfect shot. It will definitely be made again, and then I might update the pictures.

This chili has a bit of a kick to it, so if you don't want that substitute regular diced tomatoes and use mild chili powder. 


Slow Cooked Barbecue Turkey Chili

Makes 6 servings

Ingredients:
1 pound 93/7 ground turkey
1 cup chopped onion
1 medium green pepper, chopped
1/3 cup fat free, reduced sodium chicken broth
1 (15.5 oz) can pinto beans, rinsed and drained
2 (15.5 oz) cans kidney beans, rinsed and drained
1 (14.5 oz) can diced tomatoes with jalapenos
1 tablespoon ground cumin
3 tablespoons hot Mexican chili powder
3/4 cup barbecue sauce (I used Jack Daniel's Original No. 7)

Instructions
1. In a skillet, cook turkey until it is browned.

2. In a slow cooker, stir together all other ingredients except for the barbecue sauce; cover and cook for 4 hours on high, or six hours on low.

3. A 1/2 hour before it is done, add barbecue sauce; place the cover back on.

Nutritional Information
Calories: 377
Fat: 3
Carbohydrates: 55
Fiber: 14
Protein: 26
Sodium: 1136
Points+: 8