Description
A hearty and flavorful Slow Cooker Turkey Chili made with lean ground turkey, a variety of beans, peppers, and spices. Perfect for a comforting meal, this chili is easy to prepare and slow cook to perfection with optional toppings for added taste.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb 99% lean ground turkey
- 1 medium onion, diced
- 1 red pepper, seeded, stemmed, and chopped
- 1 yellow pepper, chopped
- 30 ounces tomato sauce
- 30 ounces petite diced tomatoes
- 30 ounces canned black beans, rinsed and drained
- 30 ounces canned red kidney beans, rinsed and drained
- 16 ounce jar deli-sliced tamed jalapeno peppers, drained
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and black pepper, to taste
Optional Toppings
- Green onions
- Shredded cheese
- Avocado
- Sour cream or Greek yogurt
Instructions
- Brown the turkey: Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart as it cooks. Once done, transfer the turkey to the slow cooker.
- Add the vegetables and beans: Into the slow cooker with the turkey, add the diced onion, red and yellow peppers, tomato sauce, diced tomatoes, rinsed black beans, kidney beans, drained jalapeno peppers, and frozen corn.
- Season and stir: Sprinkle in the chili powder, cumin, and season with salt and black pepper to taste. Stir all ingredients together well to combine the flavors.
- Cook the chili: Cover the slow cooker and cook on High for 4 hours or on Low for 6 hours to allow the flavors to meld and the chili to thicken.
- Serve with toppings: Spoon the chili into bowls and garnish with your choice of optional toppings such as green onions, shredded cheese, avocado slices, or a dollop of sour cream or Greek yogurt.
Notes
- This recipe is made in a 6-quart slow cooker for best results.
- You can substitute ground turkey with ground chicken or ground beef if preferred.
- Adjust the amount of chili powder and jalapenos to control the spice level.
- For a thicker chili, cook uncovered for the last 30 minutes on High.
- Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 60 mg
