Slow-Cooker Chili

Slow-Cooker Chili

This tasty chili is packed with protein! An easy dinner meal that’s made to FREEZE, so you can make it at your convenience and then freeze it for later. Take this chili out of the freezer and put it in the refrigerator to thaw the night before, then it’ll be ready to go in the slow-cooker the next day! Lasts 3 months in the freezer.

Ingredients

  • 1 can of Black beans
  • 3/4 cup Broth
  • 1/8 tsp Cayenne
  • 1-2 stalks Celery
  • 2 Tbsp Chili powder
  • 1 tsp Cinnamon
  • 2 tsp Cocoa powder
  • 1 tsp Cumin
  • 1 can of Diced tomatoes 15 oz
  • 1 Tbsp Garlic
  • 1 tsp Garlic powder
  • 1 Green bell pepper chopped
  • 20 oz Ground turkey breast extra lean
  • 1/2 cup Onion chopped
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 1/2 cups Tomato sauce
  • 1 can of White beans
  • Procedure

  • Combine all ingredients EXCEPT for broth in a freezer bag.
  • Freeze until ready to use. Refrigerate one night before cooking to thaw.
  • Add ingredients to the slow cooker with broth and cook on low for 6-8 hours.
  • Nutritional Info

    Serving: 1 serving
    8 servings
    Calories: 154

    • 15g Carbs

    • 1g Fat

    • 21g Protein

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