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8 servings, 1-1/4 cups chili and 5 crackers each
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Substitute 8 KRAFT 2% Milk Singles, cut into heart shapes, for the shredded cheese.
Substitute lean ground beef for the turkey.
Cook turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add tomatoes, salsa, beans and seasonings; mix well. Bring to boil; simmer on low heat 10 min., stirring occasionally. Spoon into soup bowls; top with cheese. Serve with crackers.
An assortment of beans adds a good source of fiber to this robust low-calorie main dish. And as a bonus, the Cheddar cheese provides calcium.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Definitely a 5 star chili. It was so full of flavor and the turkey was so tender. I added more chili powder and cumin than the recipe called for. Served it with rice to make the chili go further.
SO amazing, freezes perfectly (I think it's actually better after sitting!), so make a double batch if your crock pot can hold it! My slight alterations: cook the turkey with onion & garlic; add chickpeas b/c husband loves; skip ritz & serve w/fresh bread. I also add more spice b/c we like the heat. MM!