Description
This Crockpot Turkey Chili features lean ground turkey, vibrant vegetables, and a mix of spices, making it a comforting and delicious meal perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 lbs lean ground turkey
- 1 onion (chopped)
- 3–4 garlic cloves (minced)
- 1 red bell pepper (deseeded and chopped)
- 1 green bell pepper (deseeded and chopped)
- 28 oz can diced tomatoes
- 3 cups chicken broth
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper (to taste)
- 1 bay leaf
- 15 oz can black beans (rinsed and drained)
- 15 oz can dark red kidney beans (rinsed and drained)
- 15 oz can cannellini beans (rinsed and drained)
Instructions
- Heat olive oil in a skillet over medium heat and brown the ground turkey, onion, and garlic for 5 to 7 minutes.
- Transfer the turkey mixture to a slow cooker and add the bell peppers, diced tomatoes, chicken broth, and tomato paste.
- Stir in chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne, salt, pepper, and bay leaf.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
- In the last hour, stir in the black beans, kidney beans, and cannellini beans.
- Serve hot with desired toppings such as cheese or cilantro.
Notes
For gluten-free options, ensure all ingredients are verified gluten-free.
Feel free to adjust the spices according to your heat preference.
Store leftover chili in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg