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Makes
Serves 4 plus leftovers
Level
easy
Prep Time
10
Total Time
450

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.
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Nutritional Facts Per Serving

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