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Slow-Cooker Turkey and Brown Rice Chili

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By Betty Crocker Kitchens
Updated Aug 3, 2010
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Old El Paso® chopped green chiles provide a simple addition to this slow cooked turkey and brown rice chili. Perfect if you love Mexican cuisine!

Slow-Cooker Turkey and Brown Rice Chili

  • Prep Time 20 min
  • Total 8 hr 35 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 1 tablespoon vegetable oil
  • 3/4 lb ground turkey breast
  • 1 large onion, chopped (1 cup)
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 1 can (15 to 16 oz) chili beans in sauce, undrained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1/2 cup water
  • 1 tablespoon sugar
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 cups cooked brown rice

Instructions

  • Step 
    1
    In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
  • Step 
    2
    In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
  • Step 
    3
    Cover; cook on Low heat setting 8 to 10 hours.
  • Step 
    4
    Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

Nutrition

240 Calories
4g Total Fat
20g Protein
38g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
35
Total Fat
4g
Saturated Fat
1g
Cholesterol
40mg
Sodium
1270mg
Total Carbohydrate
38g
Dietary Fiber
7g
Protein
20g
% Daily Value*:
Vitamin C
24%
24%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Starch; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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