Typical chili recipes produce something that is both meaty and hearty. If you are looking for a recipe that is a little lighter and features some unique ingredients that create an original taste, then look no more! This recipe for six is one for the modern age, containing special ingredients like dried cranberries, pumpkin, and jalapeno pepper. Make it for your hungry family tonight and they will never ask for traditional chili again. Each serving has just 301 calories and seven grams of fat.
You will need:
• 1 pound of turkey breast tenderloin, cut in 1-inch pieces
• 1 15-ounce can of black beans, rinse and drain
• 1 28-ounce can tomatoes, diced
• 1 8-ounce can of tomato sauce
• 1 medium onion, choped
• 2 cups fresh spinach, shreded
• 1 cup pumpkin or butternut squash, peel, seed, and cube
• 1 cup (4 ounces) Monterey Jack cheese containing jalapeno peppers, shred
• ½ cup whole kernel corn, frozen
• ½ cup chicken broth
• ½ cup dried cranberries
• 1 garlic clove, mince
• 1 tablespoon chili powder
• Chicken broth
• 1 jalapeno pepper, seed and chop finely
• Mixing spoon
• 5-quart slow cooker
Step 1: Combine undrained tomatoes, turkey, tomato sauce, beans, onion, squash, corn, ½ cup of chicken broth, jalapeno, cranberries, garlic, and chili powder in the slow cooker and cover.
Step 2: Set slow cooker heat to low and cook for between 10 and 12 hours. For faster preparation, set heat to high and cook for 5 to 6 hours. During cooking, stir in more chicken broth to change consistency, if desired.
Step 3: Just prior to serving, stir in the spinach.
Step 4: Ladle servings into individual bowls. Sprinkle some of the shredded Monterey Jack cheese on top of each serving of chili.