- 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
Directions
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.
Tip
No slow cooker? Place all the ingredients in a large pot on the stove and cook over medium-high heat for about 35 minutes.
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.
Nutrition Facts
- 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
