Description
This Slow Cooker Turkey Chili is a hearty and flavorful dish perfect for an easy and nutritious meal. Packed with lean ground turkey, colorful peppers, beans, and a blend of spices, this chili simmers to perfection in the slow cooker, making it effortless to prepare and full of comforting 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 up as it cooks. 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, tamed jalapeno peppers, and frozen corn. Stir to combine all ingredients evenly.
- Season and cook: Sprinkle the chili powder, cumin, salt, and black pepper over the mixture and stir again. Cover the slow cooker and cook on High for 4 hours or on Low for 6 hours until the chili is bubbling and flavors have melded together.
- Serve and garnish: Once cooked, taste and adjust seasoning if needed. Serve the chili hot with your choice of optional toppings such as green onions, shredded cheese, avocado slices, and a dollop of sour cream or Greek yogurt.
Notes
- This recipe is ideal for a 6 quart slow cooker to accommodate all ingredients evenly.
- Ground chicken or ground beef can be used as alternatives to ground turkey depending on your preference.
- To reduce sodium, use low-sodium canned beans and tomatoes.
- For a spicier chili, substitute the tamed jalapenos with fresh hot jalapenos or add crushed red pepper flakes.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 70 mg
