Description
A hearty and flavorful Slow Cooker Turkey Chili made with lean ground turkey, a medley of beans, colorful peppers, and a blend of spices. Perfect for a comforting meal, this chili is easy to prepare and can be customized with your favorite toppings.
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
Spices and Seasonings
- 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 thoroughly, breaking it up with a spoon. Once cooked, transfer the turkey to the slow cooker.
- Add vegetables and beans: Into the slow cooker, add the diced onion, chopped red and yellow peppers, tomato sauce, petite diced tomatoes, black beans, red kidney beans, drained jalapeño peppers, and frozen corn. Stir well to combine all ingredients.
- Season the chili: Sprinkle in the chili powder, cumin, salt, and black pepper. Stir again to distribute the spices evenly throughout the chili.
- Cook the chili: Cover the slow cooker and cook on the High setting for 4 hours or on Low for 6 hours until the flavors meld and vegetables are tender.
- Serve and garnish: Once cooked, ladle the chili into bowls and top with optional garnishes such as green onions, shredded cheese, avocado slices, and a dollop of sour cream or Greek yogurt if desired.
Notes
- This recipe is designed for a 6 quart slow cooker to ensure even cooking and sufficient capacity.
- Ground chicken or ground beef can be used as alternatives to ground turkey depending on your preference.
- If you prefer a spicier chili, consider adding more jalapeños or a pinch of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- For a thicker chili, cook uncovered during the last 30 minutes to reduce excess liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 450 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
