Recent studies show that replacing one meal a day with a healthier option can help reduce your risk of heart disease. Next chili night try out this slow cooker turkey and black bean chili recipe from the American Heart Association!
2 lb ground, skinless turkey breast
OR replace turkey for vegetarian option: 2, 15.5-oz cans no-salt-added red kidney beans and 2, 15.5-oz cans no-salt-added pinto beans, rinsed and drained
2, 15.5-oz cans no-salt-added black beans rinsed and drained
½ teaspoon crushed red pepper flakes
1, 28-oz can no-salt-added diced tomato drained
2, 14.5-oz cans no-salt-added tomato sauce
1 cup frozen whole kernel corn
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons ground coriander
Directions In a large bowl, stir together all ingredients. Divide the chili between two 1-gallon freezer bags. Place bags flat in freezer and freeze.
Cooking Directions Thaw bags overnight in refrigerator. Pour contents of bags into slow cooker. Cook, covered, on low for 6 to 8 hours, or until the turkey is no longer pink and beans are tender.