Lowfat Crockpot Dark Mexican Chili from Dinners in a Flash

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Lowfat Crockpot Dark Mexican Chili
This is made with classic ingredients to make a traditional dark sauce that is typically served with poultry.

Serves 4

Ingredients

Qty	Unit	Ingredient

1	lb	Turkey breast - boneless skinless, cut into 1/2 inch cubes
2		Onions, diced
1		Pepper - green bell, seeded and diced
1	pkg	Mushrooms - white 10 oz., halved
1	Can	Taco sauce, mild
1/2	C	Water
2	Tb	Honey
2		Chipotles en adobo, seeded and finely chopped finely
2	Tb	Chili powder
2	Tsp	Chocolate - unsweetened, grated
2	Tsp	Cumin, ground
2	Tsp	Coriander, ground
1	Tsp	Oregano, dried
1/2	Tsp	Cinnamon
2	Tb	Cornmeal
3	Tb	Cheddar Cheese - reduced fat, shredded

Instructions

In a 6 quart slow cooker, add turkey, onions, bell pepper, mushrooms, taco sauce, water, honey, chipotle, chili powder, chocolate, cumin, coriander, oregano, and cinnamon. Cover and cook on low 8 to 10 hours, or on high 4 to 5 hours until vegetables are tender. About 20 minutes before the cooking time is up, slowly stir cornmeal into cooker . Cook on high until the chili thickens, about 15 minutes. Serve topped with cheese.

Nutritional information per serving (1 1/2 cups chili with 2 teaspoons cheese): 294 Cal, 4 g Fat, 2 g Sat Fat, 0 g Trans Fat, 77 mg Chol, 507 mg Sod, 33 g Carb, 6 g Fib, 33 g Prot, 100 mg Calc. Light points: 5