Big recipe warning: This recipe *just* fits in my 3½-quart slow-cooker, but I like cooking it this big because then I’ve got plenty for company or to freeze for a quick dinner later.
I love this meal. The chili is only 3 points a cup, and combined with 1/4 cup brown rice (cooked separately) you have a *very* filling 4-point meal. Some days I even use it for breakfast– I’ve never been big on eggs, so it’s a great protein-based start to the day.
As with most slow-cooker meals, the time is all in the prep:
- Boil 1½ cups dried pinto (or other) beans while you do the rest of your prep work.
- I’m always starting my pot “late” so I actually boil longer than I work– starting the beans 20-40 minutes before I actually get the rest going. This is unnecessary if you actually simmer your chili all day.
- Canned beans can be substituted, of course.
- Chop 2 cups of onion
- Brown 1¼ lbs ground turkey
- this is the standard size ground turkey is available in my grocery store.
- no more than 7g fat per serving
- Cook onion in turkey and stir in 1/4 cup taco seasoning
- drain and rinse the beans (this reduces the amount of “gas” one may get later)
In the slow-cooker combine:
- Beans
- Meat mixture
- 1 7-oz (or 2 4-oz.) can of diced green chilies, drained
- 1½ cups water
- 2 Tablespoons sugar
- 2 teaspoons cumin
- 1 teaspoon salt
- 3 (14.5 oz) cans chopped tomatoes
Plug in your crock and turn it to high if you are waiting 5 hrs or less.
Yes, sadly, I have missed each of these steps in the past. Major bummer.
If you’ll be gone 8-10 hours you can set your pot on low and still have good food waiting when you get home.
Some point before serving, cook 2 cups of brown rice in 4 cups water for 50-60 minutes.
Mix the rice into the chili when you’re ready to eat and you’ll never have your chili turn into spicy bread pudding. 
