Brown the turkey in a skillet and drain.
Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover and set aside.
Open and partially drain all five cans of beans; I leave a little liquid in to make my chili a little jucier. Add the beans, zucchini, and soup to the cooker. Stir well. Keep the cooker set on high for 4 to 5 hours, or adjust heat to low and simmer for 6 to 8 hours.
Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (523g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 227.3mg||8 %|
|Potassium 1106.8mg||29 %|
|Total Carbohydrate 63.2g||19 %|
|Dietary Fiber 20.4g||82 %|
|Sugars, other 42.8g|
|Protein 21.9g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 347
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