Ingredients

100 g Green Bell Pepper, diced
16 oz Natural Ground Turkey
220g Red Bell Pepper, diced
135g White Onion, diced
270g Carrots, diced
185g Sweet potato, diced
415mL Whole Peeled Tomatoes In Tomato Juice
2 Jalapeños peppers, finely sliced (seeds removed)
2 tbsp Chili flakes
130mL homestyle tomato & basil pasta sauce
2 tbsp, Tomato Paste

Method

  1. Heat a pan over medium heat and cook the meat in the pan until lightly browned
  2. Remove the seeds from jalapeño peppers and finely dice them
  3. Chop all of the remaining vegetables and toss them into  slow cooker
  4. Add in the browned meat
  5. Pour tomatoes, tomato paste & pasta sauce into the slow cooker and stir to combine
  6. Toss in the chili powder and stir once more
  7. Cook 4-6 hours on low
  8. Serve whilst hot!

Suggestions

  1. Heat a pan over medium heat and cook the meat in the pan until lightly browned
  2. Remove the seeds from jalapeño peppers and finely dice them
  3. Chop all of the remaining vegetables and toss them into  slow cooker
  4. Add in the browned meat
  5. Pour tomatoes, tomato paste & pasta sauce into the slow cooker and stir to combine
  6. Toss in the chili powder and stir once more
  7. Cook 4-6 hours on low
  8. Serve whilst hot!
Calories398
Carbs49
Fat10
Protein29
Serving1
Quantity4

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