Slow Cooker Turkey and Brown Rice Chili

Submitted by Krystal McDow

"This is a betty crocker recipe. Do you have ground beef in the freezer? Use it instead of the turkey, plus you won't need to use oil when you cook it. Stir in either brown or white rice at the end. Stir in either brown or white rice at the end. This is a low-fat chili because it is made with ground turkey breast. Check that you are buying ground turkey breast and not regular ground turkey, which includes both light and dark meat and will be higher in fat. Enjoy this chili topped with your favorite salsa and corn chips."

 

• Ready In: 8hrs 26mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 tablespoon vegetable oil
• 3⁄4 lb ground turkey breast
• 1 large onion, chopped (1 cup)
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 (15 -16 ounce) can chili beans, in sauce undrained
• 1 (4 1/2 ounce) can old el paso chopped green chilies, drained
• 1⁄2 cup water
• 1 tablespoon sugar
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 2 cups cooked brown rice

directions

1. In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
2. In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.