Slow Cooker Turkey Chili
Slow Cooker Turkey Chili brings together ground turkey, fire-roasted tomatoes, and a harmonious blend of spices, simmering for 4-10 hours. Delight in the rich flavors, topped with cheese and sour cream. Perfect for quick, freezer-friendly meals, with around 350 calories per serving. Experience the ease, flavor, and extraordinary quality of this simple yet exceptional dish.
Equipment
- Slow Cooker
- Large skillet
- Cutting board
- Knife
- Can opener
Ingredients
- 1.5 lbs ground turkey
- 1 large onion diced
- 3 cloves garlic minced
- 1 bell pepper diced (any color)
- 1 can (15 oz) fire-roasted tomatoes
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) black beans drained and rinsed
- 1 cup frozen corn kernels
- 1 can (6 oz) tomato paste
- 3 cups chicken or turkey broth
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1-2 tablespoons olive oil
- shredded cheese, sour cream, green onions, cilantro
Instructions
- In a large skillet, heat olive oil over medium heat. Add ground turkey and cook until browned. Transfer the browned turkey to the slow cooker.
- In the same skillet, sauté onions, garlic, and bell pepper until softened. Transfer to the slow cooker.
- Add fire-roasted tomatoes, kidney beans, black beans, frozen corn, tomato paste, cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker.
- Pour the broth into the slow cooker and stir everything together.
- Cook on high for 4-6 hours or on low for 8-10 hours, until flavors meld and turkey is fully cooked.
- Let the chili rest for 15 minutes before serving.
- Serve hot, garnished with your choice of toppings.