Sweet Loving BBQ Chili Soup In the Crock pot!


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There is no fancy going on with this chili soup. I was rummaging through my freezer to figure out what dinner was going to be when I stumbled upon some frozen turkey that I had left over from Thanksgiving. I had already pulled, prepared and shredded the turkey, so it was ready for soup, casserole or anything. I knew I NEEDED a “dump into the crock pot and walk away” type of dinner this night because the day was crazy with home improvements and my kiddos being kiddos! If you are a vegetarian, this recipe will still provide plenty of protein with the dark red kidney beans, so please keep reading!

I wanted this meal to have a rich, sweet flavor with plenty of Southwestern flare. Just check out that broth color. Sweet loving goodness! You will see that is evident in this unique concoction of ingredients. Here is how the story goes:

Ingredients:

  • 1.5 lbs shredded turkey  (definitely okay to omit or sub for ground turkey or another meat)
  • 1 whole onion, diced
  • (1) 15 oz. can no sodium added whole corn kernel, drained & rinsed
  • (1) 15 oz. can dark red kidney beans, drained & rinsed
  • (1) 15 oz. can no sodium added diced tomatoes
  • 1/2 c. BBQ sauce
  • 1/4 c. grape jelly
  • 1/2 c. salsa
  • 1 tsp garlic salt
  • 1 tsp paprika
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • (1) 15 oz. can All Natural, Low Sodium, Fat Free Chicken Broth (Swanson’s) or water

Instructions:

All you need to do for this “way too easy of a recipe” is add all of the ingredients to the crock pot, stir it up and let it rock’n roll until YOU think it is done. I served it with non fat plain yogurt, my forever growing windowsill green onions (that I replace frequently with fresh onion bulbs after used) and whole grain bread and butter.

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