Savory Slow Cooker Turkey Chili For A Cozy Night In
This hearty chili features ground turkey, a blend of spices, beans, and vegetables, creating a delicious and satisfying meal.
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
Ingredients
Protein
- 1 pound Ground Turkey Lean protein source.
Beans
- 1 can Kidney Beans 15 ounces, drained and rinsed.
- 1 can Black Beans 15 ounces, drained and rinsed.
Vegetables
- 1 can Diced Tomatoes 14.5 ounces, with juices.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 1 medium Bell Pepper Diced, any color.
Spices
- 2 tablespoons Chili Powder Adjust according to heat preference.
- 1 teaspoon Cumin For earthy flavor.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste.
Fats
- 1 tablespoon Olive Oil For sautéing.
Liquid
- 1 cup Water or Low-Sodium Chicken Broth For desired consistency.
Instructions
- Heat olive oil in a skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Add ground turkey to the skillet and cook for 5-7 minutes until browned.
- Transfer turkey mixture to the slow cooker.
- Add drained kidney beans and black beans to the slow cooker.
- Pour in diced tomatoes with juices.
- Add diced bell pepper and stir to combine.
- Sprinkle in chili powder, cumin, salt, and pepper. Stir thoroughly.
- Pour in water or broth and stir.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Taste and adjust seasoning if necessary before serving.
- Serve with desired toppings and enjoy!
Notes
Store leftovers in an airtight container for up to 4 days. This chili freezes well for up to 3 months.