olive oil
3 cans fire roasted diced tomatoes
2 cloves garlic
8 oz. can black beans, drained
2-8 oz. cans pinto, chili, or kidney beans, drained
1 package chili seasoning
4 oz. low-fat shredded cheddar cheese (optional)
Directions. Saute onion and garlic in a teaspoon of olive oil. Add turkey to pan and brown. Drain and discard any fat. Place 2 cans of tomatoes in the blender and blend. Place all ingredients except cheese into a slow cooker. Cook for 4 hours on low or 2 hours on high. Top with 1 oz cheese if desired.
Note: we often adjust spices by adding chipotle chili powder, about 1/2 teaspoon or adding smoked paprika, about a dash, because we love the smoky southwest flavor that these spices add. These spices can be found at most grocery stores.
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