Slow Cooker Chili with Ground Turkey
This Slow Cooker Chili with Ground Turkey is a hearty, protein-packed comfort meal, slow-simmered to perfection with vibrant spices and beans.
Servings: 6 servings
Ingredients
- 1 pound ground turkey lean but not extra-lean
- 1 can (15 ounces) kidney beans drained and rinsed
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (28 ounces) diced tomatoes no-salt-added if available
- 1 medium onion yellow or white, diced finely
- 2 cloves garlic minced fresh
- 1 bell pepper any color, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika smoked or sweet
- to taste salt and pepper
- 1 cup chicken broth low sodium preferred
- 1 tablespoon olive oil for sautéing
Instructions
- Start by dicing the onion, mincing the garlic, and chopping the bell pepper into bite-sized pieces. Drain and rinse the kidney and black beans thoroughly to remove excess sodium and any canned flavor. Open the diced tomato can and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Add the diced onion, bell pepper, and minced garlic to the skillet with the turkey. Cook for another 3-4 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
- Transfer the cooked turkey and vegetables into your slow cooker. Add the drained kidney beans, black beans, diced tomatoes (with their juices), chili powder, cumin, paprika, salt, and pepper. Pour in the chicken broth.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, taste the chili and adjust the seasoning with more salt, pepper, or chili powder if desired. Serve hot with optional toppings like shredded cheese, diced avocado, or fresh cilantro.
Equipment
- Slow Cooker
- Large skillet
- Cutting board and sharp knife
- Measuring spoons
- Wooden spoon or spatula
- Can opener
Notes
- Brown the ground turkey with olive oil to keep it juicy and prevent dryness.
- If chili is too watery, remove the slow cooker lid during the last 30 minutes to reduce liquid.
- Rinse and drain canned beans well to avoid a heavy or mushy texture.
- Customize toppings like cheese, avocado, or cilantro to your taste.
- For a vegetarian version, substitute turkey with extra beans and vegetable broth.
