Slow Cooker Turkey Chili
This Slow Cooker Turkey Chili is a family favorite that’s full of flavor! Simmer this lean ground turkey for hours in the Crockpot for an easy dinner.
Servings 6 servings
Calories 351kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 lb ground turkey 98% lean
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- salt and black pepper to taste
- 1 14.5-oz can tomato sauce
- 1 14.5-oz can diced tomatoes
- 1 cup chicken broth/stock
- 1 15-oz can black beans rinsed and drained
- 1 15-oz can red kidney beans rinsed and drained
- 1 cup corn frozen or canned
Instructions
- In a skillet over medium heat, heat oil and add ground turkey and cook stirring occasionally until the turkey starts to brown. Add the diced onion and cook for 2 minutes. Add garlic, and cook for 30 seconds. Remove from heat.
- Add the ground turkey and onion to the slow cooker, and season with chilli powder, cumin, paprika, salt, and pepper.
- Add diced tomatoes, chicken broth/stock, black beans, kidney beans, and corn. Give everything a good stir, cover with the lid and cook on high for 4 hours or on low for 8 hours.
- Serve with toppings: green onions, avocado, shredded cheese, and sour cream or Greek yogurt.
Notes
- You can substitute fresh garlic and onion with garlic and onion powder.
- Make it on the stovetop. Throw everything in a Dutch oven and let it simmer covered for at least an hour before serving.
- I don’t recommend cooking this recipe for turkey chili for more than 10 hours on low or 5 hours on high.
- Store the leftovers in the fridge covered for up to days. Or freeze for up to 3 months.
Nutrition
Calories: 351kcal | Carbohydrates: 46g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 613mg | Potassium: 1309mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1591IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 7mg