Slow Cooker Chili

This chili has so much flavor your family will never guess you slipped in some healthier ingredients!  I use ground turkey and whole wheat noodles and no one noticed the change!  I prefer to make my chili in the slow cooker; however, you can make this on your stove top as well.  Instructions for both ways of cooking are listed below.

Ingredients:

20 oz. ground turkey (If you use ground beef, you will need 1 1/2 lbs)
1 med. onion
1 (28 oz) can whole tomatoes
1 (6 oz) can tomato paste
1 cup water
1 beef bouillon cube
1 (16 oz) can red kidney beans in medium sauce
2 cloves garlic minced or 1 1/2 tsp garlic salt
1 tsp salt
1 tsp oregano
1 tsp chili powder
1/2 tsp cumin
1/2 tsp crushed red pepper (I tend to fill my measuring spoon overflowing so it may be more like 3/4 a tsp)
1 bay leaf
3/4 cup cooked, cooled whole wheat/whole grain elbow noodles
2 T. diced green onion if desired

Slow cooker prep:
Brown meat and drain off any fat.  Dice up about 3/4 of the onion.  Add onion, the meat, and the rest of ingredients (except pasta) to slow cooker.  Cook about 4 hours on low.  Remove bay leaf.  Add cooked pasta and cook 30 more minutes on low, then serve.

Stove top prep:
Brown meat and onion, drain off fat.  Add rest of ingredients (except pasta) to pot.  Cover and simmer for 1 1/2 hours.  Stir occasionally.  Remove bay leaf and add cooked pasta.  Let stand covered for 15 minutes. Sprinkle shredded cheese over each serving if desired.