Healthy Chili with cheese cornbread

This is my second time making chili in the slow cooker. The first time was experimental. Found that I wanted more of a Tex Mex flavor so this time I've substituted the pink beans for the black beans. Then add some sour cream on top when it's done for a less healthy but very satisfying treat. However, as I sit here drinking my Welchol, (forces me to drink water while lowering my cholesterol), my conscious is guilting me into opting for a more healthy chili by substituting the ground beef for ground turkey. I have been making meatloaf with ground turkey this entire past year so not much of switch for me. Curious how it will turn out. See below on, Final Mistro Notes.

In an effort to keep meal preparation tasty, somewhat healthy yet QUICK, I used Jiffy Corn Muffin Mix, adding some salt, black pepper and American Cheese slices to the batter upon baking. Simple enough recipe and it goes well with chili especially since I've added the salt/cheese combo to offset the sweetness. OR, make your own healthier corn bread without as much sugar. This would fall under the, "more healthy" category but NOT necessarily the more, "quick"!


What I like about the slow cooker is that most everything tastes better especially the tenderizing effect it has on meat. Slow cooking also simmers the spices in the liquids of the food. This is really helpful because the foods also baste themselves in their own juice, intensifying the flavors even more!


Ingredients
1 lb ground turkey (good amount for two people and using a 3 QT slow cooker)
1 can pureed tomatoes
1 can black beans (or substitute with your favorite bean)
Half green and red bell pepper chopped
1 whole onion chopped
4 cloves of garlic
3 tsp Oregano
1 tsp Cumin
2 tsp salt
2 1/2 to 3 tsp Chili powder (depending on how spicy you want it)
Chicken Broth
Corn Starch


Combine cans of tomato and black beans in stockpot. Sautee onions partially and remove before they get too limp. Add to the tomato/black bean mixture along with the bell peppers, minced garlic, Oregano and salt. In a separate small bowl, mix corn starch with cumin and chili powder. Add some chicken broth until it's smooth to pasty. Add corn starch mix to existing tomato, bean, vegetable mixture in the stock pot.


Sautee ground turkey in skillet until no longer pink. Strain to get rid of excess oil. Add to stock pot and mix ALL ingredients together thoroughly. Add some chicken broth but not too much or it will be watery. This is why I've added corn starch to thicken.


Put on high for first hour and on low for the next few hours. 
Serve with cheese corn bread, Tacos, plain white rice or eat alone in a bowl topped with shredded cheese and or sour cream. Up to you! Enjoy!


Final Mistro Notes
The modifications I made today on the original chili two days ago, came out quite good for this recipe. I don't mind the change from ground beef to ground turkey. However, the black beans overwhelmed the other spices and notes in the stew but with a little sour cream on top, it can be enjoyed as a Tex Mex like dish. I may go back to the pink beans. 


The corn starch turned out to be a good addition since the veggies tend to make water and I didn't want soupy chili. Otherwise, all ingredients seems healthy. Any OTHER additions, subtractions, notations from my Cook Mistro audience? Click below on comments and tell me what's on your mind?