GMA Recipe: Slow Cooker Chili

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Slow Cooker Chili
March 23, 2005

The Good Housekeeping Institute tested several slow cookers and came up with four of the best ones, including the All Clad, Rival VersaWare, Rival Stoneware and Hamilton Beach. Slow-cooker recipes take only minutes to prepare and cook while you're doing other things, saving you time and effort!

Ingredients

2 pounds ground turkey

1 large onion, chopped

1 large green pepper, cut into 1-inch pieces

3 garlic cloves, crushed with press

3 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground red pepper (cayenne)

1/2 teaspoon salt

1 can (28 ounces) plum tomatoes in puree, chopped

2 cans (15 to 19 ounces each) pinto or black beans, rinsed and drained (optional)

Prep time: 15 minutes
Cook time: about 7 hours

Directions

1. In 4 1/2- to 5-quart flameproof slow-cooker pot or in deep 12-inch skillet over medium-high heat, cook beef, onion, green pepper, and garlic until beef is browned and vegetables begin to soften.

2. Stir in chili powder, cumin, oregano, ground red pepper and salt. Mix well. Add tomatoes with their puree.

3. If using skillet, transfer chili to slow-cooker pot. Cover slow cooker with lid and cook on low setting 7 to 8 hours.

4. If adding beans, stir into mixture in slow cooker with 15 minutes remaining. Before serving, skim and discard fat from chili liquid.

Each serving: About 250 calories, 26g protein, 10g carbohydrate, 12g total fat (3g saturated), 3g fiber, 87 mg cholesterol, 515 mg sodium.