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Prep Time
10 mins
Total Time
7 h 30 m
Serves
Serves 4 plus leftovers

Ingredients

1/2 pkg
frozen extra lean turkey meatballs
280 g
1/2
sweet onion, chopped
0
2 cloves
garlic, minced
0
1
carrot, chopped
0
1 stalk
celery, chopped
0
1 can
diced tomatoes, no salt added
796 mL
1 can
red kidney beans, drained and rinsed
540 mL
2 tbsp
tomato paste
30 mL
1 tbsp
chili powder
15 mL
1 tsp
ground cumin
5 mL
1 tbsp
each salt and pepper
5 mL
1 cup
frozen peaches and cream corn
250 mL
2 tbsp
chopped cilantro
30 mL

Method

Step 1
In a 4.5- to 6-L slow cooker, stir together meatballs, onion, garlic, carrots, celery, diced tomatoes, red kidney beans, tomato paste, chili powder, cumin, salt and pepper.
Step 2
Cover and cook on LOW until flavours are blended, chili is thickened and meatballs are tender, about 7 hours. Add corn and cook on HIGH until mixture is steaming hot and corn is tender, about 7 min. Top with cilantro.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 cup/250 mL
Calories:
230
Fat:
3 g
Saturated Fat:
1 g
Fibre:
8 g
Cholesterol:
30 mg
Protein:
18 g
Sodium:
960 mg