Greetings fellow DietBetters!

After much procrastination, I am finally sitting down to post my first in a series of "Jeff's Recipes". These will be recipes that I mention in the game via my posts and people ask for.  Instead of posting them on the game feed, where they can get difficult to find later for others, I decided that posting them here as blog posts, will make them easier to find and keep track of.

So...without further delay, I present to you, episode 1 (well..it's not a video, so it's really not an "episode" per se...more like a chapter....but I think "episode" sounds cooler, so I'm sticking with that!)  It's episode 1 of "Jeff's Recipes".  *insert an insane amount of applause here as the lights come up*

So I had a lot of people ask me about the healthy slow cooker chili recipe that I made for my Super Bowl party. You remember that day.  The day that my beloved hometown New England Patriots shocked the world and did what I always said they'd do...beat the Seahawks and win their 4th SuperBowl!  

Just thought I'd toss that in there to remind everyone.  Ok, Seattle fans..relax...your team did well to get the the Super Bowl...they just got beaten by a better team.  Let's not start crying over your big defeat.  ;)

Oh yeah...recipe.

So here's my "Jeff's Super Bowl Party Healthy Slow Cooker Chili" recipe (which I am going to make this evening, actually!).

 

INGREDIENTS

  • Two 14.5-oz cans chili-style diced tomatoes
  • 1 can tomato sauce
  • 2 lb. lean ground turkey
  • 4 Tbsp. chili powder
  • One 15-oz. can kidney beans, drained and rinsed
  • One 15-oz. can black beans, drained and rinsed
  • One 15-oz. can garbanzo beans (chickpeas), drained and rinsed
  • 1 green pepper, chopped
  • 1 onion, chopped

Note:  I hate black beans, garbanzo beans (chickpeas) so I add an extra can of kidney beans and toss in a can each of niblet kernel corn and regular green peas instead.

INSTRUCTIONS

1. Brown meat with chili powder in large skillet; drain.

2. Add the meat, undrained tomatoes, tomato sauce, beans, green pepper and onion to Crock-Pot.

3. Cook in Crock-Pot on high for 4 hours. Set to warm.

NOTES

You may need to add a little water, about 1/2 a can.

By The Numbers (Per Serving)

Calories 172
Fat 8 g
Protein 15 g
Carbs 11 g