Slow Cooker Turkey Chili
This crockpot turkey chili is made with ground turkey, two kinds of beans, and a blend of individual spices with no seasoning packets needed. Brown the turkey on the stovetop first, then add everything to the slow cooker and let it cook on low for 4 to 6 hours. It's naturally gluten-free and works for weeknight dinners or feeding a crowd with a toppings bar on the side.
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Ingredients
Ingredients:
- 1 tablespoon olive oil or avocado oil
- 1½ cups diced onion - from 1 medium onion
- 1 cup diced green bell pepper - from 1 bell pepper
- 2 cloves garlic - minced
- 1 lb ground turkey
- 16 oz tomato sauce
- 16 oz diced tomatoes - with their juices
- 15 oz black beans - canned, drained, and rinsed
- 15 oz kidney beans - canned, drained, and rinsed
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper - reduce to ¼ teaspoon for less heat
- ½ teaspoon paprika
Optional for serving:
- diced avocado
- chopped green onions
- sour cream
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Instructions
- Heat 1 tablespoon olive oil or avocado oil in a large skillet over medium-high heat. Add 1½ cups diced onion and 1 cup diced green bell pepper and sauté for 3 to 5 minutes until softened.
- Stir in 2 cloves garlic and cook for an additional minute, until fragrant.
- Add 1 lb ground turkey and cook until browned, breaking it into crumbles as it cooks, about 5 to 7 minutes.
- Transfer the cooked turkey, onion, and garlic mixture to the slow cooker. Add 1 cup diced green bell pepper, 16 oz tomato sauce, 16 oz diced tomatoes, 15 oz black beans, 15 oz kidney beans, 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground black pepper, ½ teaspoon cayenne pepper, and ½ teaspoon paprika. Stir until everything is fully combined.
- Place the lid on the slow cooker and cook on low for 4 to 6 hours. Stir occasionally if you're able to. The longer it cooks the more the flavors develop.
- Before serving, taste and adjust the seasoning. Add more salt, cayenne, or chili powder as needed. Serve with toppings of your choice, such as diced avocado, chopped green onions, and sour cream.
Notes
- Gluten Free Note: While this recipe is naturally gluten-free as written, make sure to use gluten-free labeled chicken broth, canned beans, and spices. Some brands of spice blends or broths can contain hidden gluten, so reading labels is key! Most store-bought chili seasoning packets contain gluten, which is why this recipe uses individual spices instead.
- Stovetop option: After browning the turkey and sautéing the onion and garlic, add all remaining ingredients to the same pot. Simmer on low for 30 to 40 minutes, stirring occasionally, until the flavors come together.
- Freezing: Cool completely and portion into freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
- Toppings: Diced avocado, sour cream, and chopped green onions are what I use, but shredded cheese, pickled jalapeños, fresh cilantro, crushed tortilla chips, and a squeeze of lime all work well too.
Nutrition
Calories: 353kcal | Carbohydrates: 47g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 821mg | Potassium: 1294mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1093IU | Vitamin C: 37mg | Calcium: 105mg | Iron: 7mg
