Weight Watchers Info: 5 PointsPlus per serving (toppings are extra)
Ingredients
1 pound ground turkey breast
1 medium green bell pepper, chopped
1 medium red onion, chopped
1 Tbsp. canola oil
2 cans diced tomatoes
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup frozen corn kernels
2 Tbsp. chili powder
1 Tbsp. cumin powder
1 tsp. smoked paprika
splash of Tobasco sauce
salt and black pepper to taste
reduced-fat sour cream, cheese, diced green onions, Tobasco sauce, and/or baked corn chips for serving (optional)
Instructions
Put the tomatoes, kidney beans, black beans, frozen corn kernels, and spices into the slow cooker.
In a large nonstick skillet, sautee the peppers and onions in the canola oil on medium heat. When the onions are soft, add the ground turkey and continue to cook, breaking the turkey up into small chunks with a spatula or spoon.
When the turkey is browned and cooked through, add the turkey, bell pepper, and onion mixture to the crock pot and stir to combine.
Cook the chili on high for 3-4 hours or on low for 8 hours, then mix well.
Season with salt, pepper, and Tobasco to your taste.
Serve the chili hot in bowls with your choice of garnishes.
Recipe by The Taste Place at https://www.thetasteplace.com/slow-cooker-turkey-chili/