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Level
easy
Prep Time
10 min
Total Time
450 min
Serves
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.

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Nutrition Facts

Nutrition Description:
1 cup/250 mL
Calories:
230
Fat:
3
Saturated Fat:
1
Carbs:
0
Fibre:
8
Sugar:
0
Cholesterol:
30 mg
Protein:
18
Sodium:
960 mg
Potassium:
0