This is a recipe I got from my friend’s mom (Sue), and I love it! Chili is naturally low in fat and high in protein, and this turkey version just improves on those. Plus, you just can’t beat the ‘set it and forget it’ conveniences of a crock pot… mine is simmering away now. Thanks, Sue!

Turkey Chili

2 pounds ground turkey
2 cans diced tomatoes
2 cans kidney beans, drained
1 can tomato sauce
1/2 cup chopped onion
1/4 cup dry red wine
1 Tbsp. chili powder
3/4 teaspoon parsley
3/4 teaspoon oregano
1/2 teaspoon cinnamon
1 clove garlic, minced
1/2 teaspoon cayenne pepper
1 bay leaf

In a 10″ skillet, cook the turkey till no longer pink; remove. In a 3 1/2 or 4 quart electric slow crockery cooker combine cooked turkey and remaining ingredients (except sweet peppers). Cover and cook on high heat setting for 2 to 3 hours. Garnish bowls with sweet pepper rings if desired.