We've been getting bazillions of email requests for crock pot recipes, so grab a crock pot (4 qt. capacity or more), and get ready to become a CROCK star (tee hee)...
10-Alarm Turkey Chili
PER SERVING (about 1 cup): 172 calories, 3.5g fat, 790mg sodium, 22.5g carbs, 5.5g fiber, 6.5g sugars, 13g protein -- PointsPlus® value 4*
HG Heads Up! This recipe is crazy-spicy (in a very good way!). But if you like a little less heat, only use 2 chipotle peppers...
Ingredients: 1 lb. raw lean ground turkey One 29-oz. can tomato sauce One 14.5-oz. can diced tomatoes, drained One 15-oz. can chili beans (pinto beans in chili sauce), undrained One 15-oz. can red kidney beans, drained and rinsed 3/4 cup canned sweet corn, drained 4 - 5 canned chipotle peppers in adobo sauce, chopped, sauce reserved 2 bell peppers (in different colors), chopped 1 large onion, chopped 2 carrots, chopped 2 tsp. minced garlic 2 tsp. Worcestershire sauce 1 tsp. chili powder 1 tsp. ground cumin 1/2 oz. VERY dark chocolate (70%+ cacao), broken into small pieces salt, to taste Optional topping: fat-free sour cream
Directions: Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crock pot.
Add all other ingredients except for the chocolate to the crock pot. Add 1 tbsp. adobo sauce (from the canned chipotles). Mix well to combine.
Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 - 7 hours straight.)
Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1 hour longer on low. Add salt to taste. If you like, top each serving with a little sour cream. Mmmmm!!!
MAKES 12 SERVINGS
Very VERY Veggie Stew
PER SERVING (about 1 cup): 100 calories, 1g fat, 296mg sodium, 20g carbs, 6g fiber, 7g sugars, 4g protein -- PointsPlus® value 2*
What's that? Time for a Hungry Girl haiku? Okay, then...
Chickpeas and eggplant Thick tomato-y goodness Together at last!
Ingredients: 1 1/2 cups fat-free vegetable broth 1 cup canned garbanzo beans (chickpeas), drained One 6-oz. can tomato paste 1 eggplant, peeled and cut into 1/2-inch cubes 1 tomato, coarsely chopped 2 cups coarsely chopped zucchini 1 cup coarsely chopped carrot 1 cup cubed butternut squash 1 cup chopped onion 1 tbsp. chopped garlic 1 tsp. extra-virgin olive oil 1 tsp. dried basil 1/3 tsp. cinnamon 1/4 tsp. salt, or more to taste 1/8 tsp. paprika 1/8 tsp. ground ginger 1 no-calorie sweetener packet (like Splenda)
Directions: Place all the veggies and the garbanzo beans in your crock pot.
In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.
Cover and cook on high for 4 hours. (OR cover and cook on low for 7 - 8 hours.) If you like, add additional salt to taste. Enjoy!
MAKES 8 SERVINGS
CHEW ON THIS: February is Canned Food Month. Grab some canned beans, tomatoes, tomato sauce, and more foods in tin cylinders. Then celebrate by whipping up our rockin' crock pot recipes!
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.
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