Sunday, March 29, 2009

Vampire Slayer's Chili

Sorry, I forgot to take a pic, but this chili is awesome!!! You've got to try it!! I served mine with corn muffins, YUM-O!! (This is a re-post with corrected points for WW Points Plus)

Vampire Slayer's Chili
1 medium bulb of garlic (about 15 cloves) seperated and peeled
1 lb ground skinless turkey breast
1 (10 oz.) package fresh cremini or white mushrooms cut into quarters (I sliced mine)
1 large onion, chopped
1 (14.5 oz.) canned diced tomatoes in sauce
1 (8 oz.) can tomato sauce, no salt added
1 (15 oz.) can black beans, rinsed and drained
2 TB Ancho chili powder
1 TB sugar (I used brown sugar Splenda blend)
1 TB worcestershire sauce
1/4 teaspoon ground cloves
1/4 cup light sour cream
2 TB chopped fresh cilantro

1. Bring small saucepan halfway filled with water to a boil. Add the garlic; reduce the heat and simmer 2 minutes. Drain. Transfer the garlic to a 5-6 pt. slow cooker.

2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, stirring frequently to break it up, until almost cooked through, about 5 minutes. Transfer to the slow cooker. Add the mushrooms, onion, tomatoes, tomato sauce, beans, chili powder, sugar, worcestershire sauce, and cloves, mix well. Cover and cook until the turkey and vegetables are fork-tender, 4-5 hours on high or 8-10 hrs on low. Serve with the sour cream and cilantro.

Serves 4
Serving size 1 1/2 cups (1 TB sour cream and 1/2 TB chopped cilantro)
WW Points Plus 9


Heather said...

HAAAAAAAAAA! I love the name of the recipe. I've been itching for chili. Might have to try this one. :)

lexy and annie said...

ohhhh! i love new recipes! keep them coming! :o)