Slow Cooker Turkey Chili
Cozy up with this slow cooker turkey chili! Featuring tender ground turkey, two kinds of beans, and a bold blend of spices, it’s a crowd-pleasing dish perfect for entertaining or easy weeknight dinners. Serve it with avocados, green onions, and your favorite toppings for a comforting meal that’s sure to impress.
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Ingredients
Ingredients:
- 1 lb ground turkey
- 1 tablespoon olive oil or avocado oil
- 1 1/2 cups diced onion - about 1 medium onion
- 2 cloves garlic - minced
- 1 cup diced green bell pepper - about 1 bell pepper
- 16 oz tomato sauce
- 16 oz diced tomatoes
- 15 oz black beans - canned and drained
- 15 oz kidney beans - canned and drained
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/2 teaspoon paprika
Optional for serving:
- diced avocado
- chopped green onions
- sour cream
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Instructions
Directions:
- In a skillet over medium-high heat, add 1 tablespoon olive oil. Once hot, add 1 lb ground turkey and cook until browned, breaking it into crumbles as it cooks.
- Add 1 1/2 cups diced onion to the skillet and sauté for 3-5 minutes, until softened. Stir in 2 cloves minced garlic and cook for an additional minute, until fragrant.
- Transfer the cooked turkey, onion, and garlic mixture to the slow cooker. Add the remaining ingredients, including 1 cup diced green bell pepper, 16 oz tomato sauce, 16 oz diced tomatoes, 15 oz black beans (drained), 15 oz kidney beans (drained), 1 tablespoon chili powder, 1 tablespoon cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground pepper, and 1/2 teaspoon paprika. Stir everything together until fully combined.
- Cook the chili in the slow cooker on low for 4-6 hours, stirring occasionally, until heated through and flavors have melded together. Taste and adjust seasonings as needed.
- To serve, top each bowl with your desired toppings, such as diced avocado, sour cream and chopped green onions, if desired. Enjoy!
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!
- Stovetop option: Don’t have a slow cooker? You can make this chili in a large pot on the stovetop. After browning the turkey and sautéing the veggies, add all ingredients to the pot. Simmer on low for 30-40 minutes, stirring occasionally.
- Freezer-friendly: This chili freezes beautifully! Store leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.
- Topping ideas: Avocado, sour cream, and green onions are what I went with, but shredded cheese, pickled red onions, corn chips, tortilla chips, sliced jalapeño or a squeeze of lime also are great options!
Nutrition
Calories: 2120kcal | Carbohydrates: 283g | Protein: 198g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 249mg | Sodium: 4925mg | Potassium: 7766mg | Fiber: 91g | Sugar: 43g | Vitamin A: 6558IU | Vitamin C: 220mg | Calcium: 631mg | Iron: 41mg
