Description
A hearty and healthy slow cooker turkey chili made with lean ground turkey, fire roasted tomatoes, corn, kidney beans, and a blend of spices for a flavorful and comforting meal. Perfect for a nutritious dinner easy to prepare and cook slowly to develop rich flavors.
Ingredients
Scale
Sautéed Vegetables
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 poblano pepper, seeds removed and diced
- 3 cloves garlic, minced
Main Ingredients
- 1 1/2 pounds lean ground turkey (93/7%)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 1 finely chopped chipotle chile
- 2 tablespoons adobo sauce
- 1 teaspoon kosher salt, or to taste
- 4 ounces diced green chiles
- 1 cup fire roasted corn (or regular sweet corn)
- 28 ounces crushed fire roasted diced tomatoes
- 15 ounces kidney beans, drained and rinsed
- 2 cups low sodium chicken broth
Toppings (Optional)
- Shredded cheese
- Green onions
- Cilantro
- Plain Greek yogurt or sour cream
- Avocado
- Tortilla chips
Instructions
- Prepare Vegetables: Preheat a skillet with 1 tablespoon of olive oil over medium-high heat. Once hot, add the diced onion, poblano pepper, and minced garlic. Sauté for about 3 minutes until the vegetables have softened, then transfer them into the slow cooker.
- Cook Turkey: In the same skillet, add the ground turkey. Crumble and season with salt and pepper. Cook until the turkey is browned and cooked through. Transfer the cooked turkey into the slow cooker with the vegetables.
- Add Remaining Ingredients: Add chili powder, ground cumin, oregano, ground coriander, chopped chipotle chile, adobo sauce, diced green chiles, corn, crushed fire roasted diced tomatoes, kidney beans, and low sodium chicken broth into the slow cooker. Stir all ingredients together until well combined.
- Cook Chili: Cover the slow cooker with the lid and cook on low for 7 hours or on high for 4 hours to allow all flavors to meld together and the chili to thicken.
- Serve: Once cooked, serve the chili hot topped with your choice of shredded cheese, green onions, cilantro, avocado, tortilla chips, and a dollop of plain Greek yogurt or sour cream for extra creaminess.
Notes
- For spicier chili, add more chipotle peppers or a dash of hot sauce.
- Can substitute ground turkey with ground chicken or lean ground beef if preferred.
- If you don't have a slow cooker, you can simmer the chili on the stovetop on low heat for about 1.5 to 2 hours.
- Use low sodium chicken broth and beans to reduce the overall salt content if desired.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- For a thicker chili, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg
