In anticipation of this Sunday’s Super Bowl, I am reprising Southern Living’s most popular turkey chili. This is a perfect game-day recipe because you simply combine everything in your slow cooker and set-it-and-forget-it until half-time. Then dig in and — shh! — don’t tell anyone it’s healthy.
Honeysuckle White makes a 93% lean ground turkey that’s 1.2 lbs., just right for this recipe. I prefer it to 100% ground turkey breast because breast meat cooks up almost white, which isn’t exactly appealing to finicky eaters who think they only like beef. Trust me, with 93% lean ground turkey they’ll never know the difference. I use Williams Chili Seasoning Mix because it’s all seasoning and salt-free (I’m not salt phobic; I just like to add my own to get the balance just right).
Here’s what I love about this chili besides its convenience and its guilt-free enjoyment: I love the green and red bell peppers, I love the sweet corn and the black beans and I absolutely love the overall flavor that comes from long, slow cooking. In short, this has become my new favorite chili. Thanks Southern Living for showing me that the best southern recipes don’t have to be fried!
1 1/4 lbs. lean ground turkey
1 onion, chopped
1 garlic clove, minced
1 1/2 cups frozen corn kernels
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (28-oz.) can crushed tomatoes
1 (8-oz.) can tomato sauce
1 (15-oz.) can black beans, rinsed and drained
1 (1.25-oz.) package chili seasoning mix (I use Williams)
1/2 tsp. salt
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink; drain. Spoon mixture into slow cooker and stir in other ingredients until well blended.
Cook on HIGH 4 to 5 hours or on LOW 6 to 8 hours. Serve with desired toppings, such as shredded cheese, avocado slices, pickled jalapeño peppers, chopped red onion, plain Greek yogurt.
Makes 4 to 6 servings
WW SmartPoints per 6 servings: 6