4 servings (1 1/2 cups each)
Ingredients:
16 oz extra lean ground turkey/chicken
10 oz canned diced tomatoes
4.5 oz canned chopped green chilies
2/3 cup uncooked onion, diced
2/3 cup uncooked celery, diced
2/3 cup uncooked carrots, diced
12 oz pinto beans, drained but not rinsed
1/2 cup fat free chicken broth
1 tbsp chili powder
2 tsp garlic powder
1 tsp dried dill weed
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 cup frank's hot sauce
2 oz light cream cheese
Directions:
In a lightly sprayed skillet, over medium high heat, add the pound or ground turkey. Cook, using a wooden spoon to break up, until no longer pink and cooked through. Add to the slow cooker.
Add in the rest of the ingredients EXCEPT the cream cheese.
Put a lid on the slow cooker and set it on low and cook for 6-8 hours or to high for 3-4 hours.
When it has finished cooking, add the cream cheese, stirring it in really well. Cook until cheese is melted.
Serve with additional toppings.
Suggested Serving: Serve with blue cheese or feta crumbles or shredded cheddar cheese, yogurt, cilantro, sliced green onions and/or a slice of lime.
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