Makes 8 servings.
| Amount (imperial) | Ingredients | Amount (metric) |
| 1 lb 3 1 2 – 19 oz cans 28 oz can 5 ½ oz can 2 cups 1 1/2 cups 2 – 3 tbsp 1 tsp 1 tsp 1/2 tsp 3/4 cup |
Extra-lean ground turkey or chicken Cloves garlic, minced Onion, chopped Mixed beans, drained and rinsed Diced tomatoes No-salt added tomato paste Frozen corn kernels Pre-shredded carrots Chili powder Ground cumin Hot pepper sauce (optional) Pepper Small cubes cheddar cheese |
450 g 3 1 1080 mL 796 mL 156 mL 500 mL 375 mL 30 – 45 mL 5 mL 5 mL 2.5 mL 180 mL |
Directions:
- Heat a large nonstick skillet over medium-high heat. Add ground turkey, garlic and onion, cook breaking up turkey with a spoon, for about 8 minutes or until no longer pink.
- Meanwhile, in a 5 to 6 ½ L slow cooker, combine beans, tomatoes, tomato paste, corn, carrots, chili powder to taste, cumin, hot pepper sauce and pepper.
- With a slotted spoon transfer turkey mixture to slow cooker and stir; discarding any fat left in the pan.
- Cover with lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Stir in Canadian Cheddar cheese once cooked.
- Serve with sour cream or yogurt, chopped tomatoes and diced avocado.
Adapted from Dairy Farmers of Canada.