Slow Cooker Turkey Meatball Chili
Prep Time
Serves
Cooking Mode
½ pkg frozen extra lean turkey meatballs
½ sweet onion, chopped
2 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1 can diced tomatoes, no salt added
1 can red kidney beans, drained and rinsed
2 tbsp tomato paste
1 tbsp chili powder
1 tsp ground cumin
1 tbsp each salt and pepper
1 cup frozen peaches and cream corn
2 tbsp chopped cilantro
½ pkg frozen extra lean turkey meatballs
½ sweet onion, chopped
2 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1 can diced tomatoes, no salt added
1 can red kidney beans, drained and rinsed
2 tbsp tomato paste
1 tbsp chili powder
1 tsp ground cumin
1 tbsp each salt and pepper
1 cup frozen peaches and cream corn
2 tbsp chopped cilantro
Directions
1In 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.
2Cover 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.
Tips
1
No slow cooker? Place all the ingredients in a large pot on the stove and cook over medium-high heat for about 35 minutes.
Disclaimer
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Personal Note
Personal Note
