Slow Cooker Red Beans and Rice-Lightened Up

This recipe has all the taste of the original but less fat because you make seasoned ground turkey to replace the sausage. You won't miss it! I added smoked paprika to both the turkey and the veggie mixture to give it that smokey taste the sausage usually provides. Serve this over cooked brown or white rice.
1 cup without rice is 170 calories or 4 WW points

Makes 5 quarts

1 large onion, diced
1 large red bell pepper, seeded and diced
3 stalks celry, diced
3 cloves garlic, minced
3 15oz can red kidney beans, rinsed and drained
1/4 tsp cayenne pepper
1 tbsp smoked paprika
salt and pepper
2tsp fresh thyme leaves
1 bay leaf
3 cups chicken stock

Turkey Meatballs
1 pd ground lean turkey
1/2 tsp garlic powder
2 tsp salt
1/4 tsp pepper
1 tsp dried sage
1/2 tsp red pepper flakes
1 tsp dried oregano
2 tsp smoked paprika

Place all the ingredients for the meatballs in a medium sized bowl and mix to combine, set aside. Place all of the other ingredients into the slow cooker. Using a small cookie scoop or 1 tbsp, form small meatballs and drop into the slow cooker. Cook on low for 6-8 hours.