Slow Cooker Turkey Chili

What a great day for some Turkey Chili!  I made this yesterday, but today is a better day to eat it, it's overcast and supposed to rain..  yaaay! 

This recipe is super easy, extra chunky and hearty and is Weight Watchers friendly and it smells so good when it's cooking, I couldn't wait for dinner last night!  Oh.. it’s pretty spicy the way I make it, so you might adjust the amount of Jalapeno.

Slow Cooker Turkey Chili

• 1 lb. 99% fat free ground turkey (I used Jenny-O brand)
• Salt/Pepper (use very low salt due to canned items)
• 1/2 teaspoon garlic powder
• 1 tablespoon cumin
• 4 tablespoons chili powder (I have only used 2 tbsp)
• 1 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 tablespoons chopped jalapeno (I have used 3/4 of one small)
• 1 can low sodium fat free chicken broth (use less for chunky-er)
• 1 can (29 oz) pinto beans, drained
• 1 can (14 oz) low sodium kidney beans, drained
• 1 can (14 oz) low sodium black beans, drained
• 1 can (14.5 oz) mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
• 2 cans (4.25 oz each) sliced green chilis

SAUTE the turkey in a large nonstick skillet over medium-high heat until brown. Add the next 7 ingredients (salt/pepper through jalapeno), and cook for 5 – 7 minutes or until the jalapeno and onion are tender. Place meat mixture in an electric slow cooker.  Stir in the remaining ingredients and cover with the lid.

COOK on low-heat setting for 8 hours.

SERVE with a dollop of light sour cream, reduced fat cheese, scallions or other toppings of your choice.  AND/or finish it off with cheesy corn muffins, YUM!