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Slow Cooker Turkey Chili - Lunch Version

4 Servings Recipe By

Ingredients

  • 3/4 cups cook Ground Turkey
  • 15 ounces Diced Tomatoes, Fire Roasted
  • 4 ounces drain Mild Green Chiles, Diced, Canned
  • 15 ounces drain and rinse Kidney (Dark Red) Beans, Canned
  • 1 1/2 tablespoons Taco Seasoning
  • 1/4 teaspoons Salt
  • 4 cups Chicken Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 266 Calories
  • 6g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 44mg Cholesterol
  • 1899mg Sodium
  • 32g Total Carb
  • 8g Fiber
  • 6g Total Sugars (Includes 0g Added Sugars)
  • 23g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Food, Pleasure and Health for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place all of the ingredients in the slow cooker.
  2. Cook on low for 8-10 hours.
  3. Allow to cool.
  4. Divide among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.