Crock Pot Smoky White Turkey Chili

Each Thanksgiving I find my self wondering, "what will I do with my leftover Turkey?" I've found that there's nothing better than a easy crock pot full of chili—especially after a long day of shopping!  

This chili is full of turkey and beans so it's rich in protein, and because of that I concentrated on flipping the sodium level.  I managed to cut over 3000 mg of sodium.  To save time, I used canned Northern White Beans making sure to take extra time to rinse away the huge amount of sodium in the beans.  If you prefer, you can use dry beans--soak them over night and proceed as instructed by recipe.

The layers of flavors with a subtle hint of smokiness make this a chili worth trying.  Adjust the herbs and spices to your liking and make sure to comment with your ideas!  Enjoy.



Servings: 12  Serving size: 1 cup  Calories: 262  Fat: 1g  Carbs: 33g  Fiber: 7g  Protein: 28g  Sugar: 7g           Sodium: 308mg             Old Points: 4   Points+: 6


Ingredients:

• 4 cans (14.5 oz) White Northern Beans, drain and rinse twice 
• 3 cups Chicken Stock or broth ( I recommend stock for great flavor! Located with canned broth)
• 2 cloves Garlic, minced
• Large White Onion, chopped
• 1 can 98% Fat Free Mushroom Soup, condensed
• 1/2 Tbsp White Pepper
• 1/2 Tbsp Dried Oregano, crushed
• 1/2 Tbsp Ground Cumin
• 2 tsp Worcestershire
• 1 1/4 tsp Liquid Smoke
• 1/4 cup Masa (Corn Flour)
• 7 oz canned Green Chilies, diced
• 3 cups Turkey or Turkey Breast, large chop