 |
Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 8 |
|
We really enjoyed this mild chili. If following the WW flex plan this comes to about 5 points/serving. Recipe source: The Healthy Slow Cooker Ingredients:
1 tablespoon olive oil |
1 onion, chopped (the original recipe calls for 2 onions) |
1 teaspoon celery seed (the orignal recipe called for celery stalks, diced) |
6 garlic cloves, minced |
2 teaspoons dried oregano or 1 tablespoon fresh oregano, chopped |
1/2 teaspoon pepper |
1 lime, juice and zest of |
1 tablespoon cumin seed, toasted |
2 tablespoons cornmeal |
1 cup chicken broth |
1 (28 ounce) can tomatoes, chopped |
1 lb turkey breast tenderloin, cut into cubes |
2 (14 ounce) cans pinto beans, drained and rinsed |
2 cups frozen green beans |
1 tablespoon chili powder |
1 green bell pepper, diced |
1 red bell pepper, diced |
1 (4 ounce) can green chilies, diced |
1 jalapeno pepper, diced (optional) |
Directions:
1. In a skillet over medium heat heat oil for about 30 seconds or so.
2. Add onions to skillet (if using celery stalks add the celery too), cook stirring for 5 minutes.
3. Stir in garlic and cook stirring for another minute.
4. Stir in oregano, celery seed, pepper, zest of the lime and cumin, and cook for another minute.
5. Stir in cornmeal .
6. Stir in chicken broth and cook until mixture boils (1 minute or so).
7. Stir in tomatoes (with juice). Transfer mixture to crock pot.
8. Stir in turkey, pinto beans and green beans. Cover and cook on low for 8 hours (or high for 4 hours).
9. Combine chili powder and lime juice in a cup and add to crockpot along with bell peppers, green chilies and jalapeno. Cover and cook on high for 30 minutes.
|
|