Using 100% turkey breast is a a no-brainer beef substitution that’ll revolutionize your chili game. Keep the same smokey, rich flavor but keep your health on the front burner with this turkey and bean chili.
Makes 6 servings
- 1 lb turkey
- 1 cup white onions, diced
- 1 cup celery, diced
- 2 16-oz can kidney beans
- 2 10-oz cans whole white mushrooms
- 1 10-oz can low-sodium Campbell’s Tomato Soup
- 1 28-oz can diced tomatoes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 clove garlic, diced
- 1/2 tsp dry garlic
- 1 Tbsp chili powder
How to make it
Coat a skillet with cooking spray and place over medium-high heat. Add ground beef and cook until brown. Move the meat into a slow cooker or coated deep-fry pan.
Spray the skillet again and place back on the heat. Add the onion and celery. Cook 10 minutes or until translucent, then add to the cooker.
Pour the remaining ingredients into the cooker and mix. Cook for 6–8 hours on low, or 4 hours on high. (If cooking in a pan, simmer for 90 minutes.)