Slow Cooker Turkey Meatball Chili

  • Prep Time 10 min
  • Total Time 7 h 30 min
  • Serves 4 plus leftovers

Ingredients

  • 1/2 pkg frozen extra lean turkey meatballs 280 g
  • 1/2 sweet onion, chopped 0
  • 2 cloves garlic, minced 0
  • 1 carrot, chopped 0
  • 1 stalk celery, chopped 0
  • 1 can diced tomatoes, no salt added 796 mL
  • 1 can red kidney beans, drained and rinsed 540 mL
  • 2 tbsp tomato paste 30 mL
  • 1 tbsp chili powder 15 mL
  • 1 tsp ground cumin 5 mL
  • 1 tbsp each salt and pepper 5 mL
  • 1 cup frozen peaches and cream corn 250 mL
  • 2 tbsp chopped cilantro 30 mL

Directions

  • Step 1

    In a 4.5- to 6-L slow cooker, stir together meatballs, onion, garlic, carrots, celery, diced tomatoes, red kidney beans, tomato paste, chili powder, cumin, salt and pepper.

  • Step 2

    Cover and cook on LOW until flavours are blended, chili is thickened and meatballs are tender, about 7 hours. Add corn and cook on HIGH until mixture is steaming hot and corn is tender, about 7 min. Top with cilantro.

Tip

No slow cooker? Place all the ingredients in a large pot on the stove and cook over medium-high heat for about 35 minutes.

Nutrition Facts

  • Nutrition Description 1 cup/250 mL
  • Calories 230
  • Fat 3.5 g
  • Saturated Fat 1 g
  • Protein 18 g
  • Cholesterol 30 mg
  • Fibre 8 g
  • Sodium 960 mg