Description
This Delicious Crockpot Ground Turkey Chili is a hearty, flavorful, and healthy meal perfect for a cozy dinner. Packed with lean ground turkey, vibrant peppers, beans, and a blend of warming spices, this chili is easy to prepare and slow-cooked to perfection, delivering a rich and satisfying taste with minimal effort.
Ingredients
Meat and Vegetables
- 1 tbsp olive oil
- 1 lb ground turkey
- 1.5 large onions, diced
- 1 red pepper, seeded and chopped
- 1 yellow pepper, seeded and chopped
- 16 oz jalapenos, chopped
- 1 cup corn
Canned Goods
- 30 oz tomato sauce
- 30 oz diced tomatoes
- 28 oz black beans, rinsed and drained
- 28 oz kidney beans, rinsed and drained
Spices and Seasonings
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Ingredients: Dice the onions; seed and chop the red and yellow peppers; rinse and drain the black and kidney beans; chop the jalapenos; and measure out the corn and spices.
- Sauté the Turkey and Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks. Add diced onions, red and yellow peppers, and jalapenos. Sauté for about 5-7 minutes until the vegetables soften and the turkey is fully cooked.
- Combine in Crockpot: Transfer the cooked turkey mixture to the slow cooker. Add tomato sauce, diced tomatoes, black beans, kidney beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine all ingredients.
- Cook the Chili: Cover and cook on low heat for 4 hours or until the flavors meld together and the chili thickens to your liking.
- Final Adjustments: Taste and adjust seasoning with additional salt, pepper, or spices if needed before serving.
- Serve and Enjoy: Ladle the chili into bowls and serve hot. Optional toppings can include shredded cheese, sour cream, or fresh cilantro.
Notes
- You can reduce the heat by using fewer jalapenos or removing seeds before chopping.
- For a thicker chili, cook uncovered during the last 30 minutes of slow cooking.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
- Consider serving with rice, cornbread, or tortilla chips for a complete meal.
