Slow Cooked Turkey Chili (Printer-Friendly)
A hearty slow-cooked blend of turkey, beans, tomatoes, and aromatic spices for warming meals.
# What You'll Need:
→ Proteins
01 - 1.5 pounds lean ground turkey
→ Vegetables
02 - 1 large onion, diced
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño, seeded and minced (optional)
→ Beans
07 - 1 can (15 ounces) red kidney beans, drained and rinsed
08 - 1 can (15 ounces) black beans, drained and rinsed
→ Tomatoes
09 - 2 cans (14.5 ounces each) diced tomatoes
10 - 1 can (6 ounces) tomato paste
→ Spices and Seasonings
11 - 2 tablespoons chili powder
12 - 2 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon cayenne pepper (optional)
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
→ Liquids
18 - 1 cup low-sodium chicken broth
# How to Make It:
01 - Heat a large skillet over medium heat and cook ground turkey until no longer pink, breaking it apart as it cooks. Drain excess fat if necessary.
02 - Place the browned turkey into the slow cooker.
03 - Add diced onion, bell peppers, garlic, jalapeño, kidney beans, black beans, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper to the slow cooker.
04 - Pour in the chicken broth and stir thoroughly to combine all ingredients evenly.
05 - Cover and cook on low for 6 hours or on high for 3 hours, stirring occasionally to blend flavors.
06 - Taste the chili and adjust seasoning as necessary before serving.
# Expert Advice:
01 -
- It's lean and satisfying without feeling heavy, letting all those spices and beans shine through
- The slow cooker does the hard work while you go about your day, filling your kitchen with the most incredible aroma
- One pot means cleanup is a breeze, leaving you more time to enjoy what matters
02 -
- Don't skip browning the turkey first, that step builds a foundation of flavor that makes everything taste deeper and more intentional
- Drain and rinse your canned beans, it removes the starchy liquid and excess sodium that can make the chili cloudy and overly salty
- This chili tastes even better the next day after the spices have had time to settle and marry, so if you make it ahead, you're actually winning
03 -
- Brown your turkey properly in that skillet, don't just throw it in the slow cooker raw. That browning step develops flavors you can't get any other way
- If you like it spicier, go ahead and increase the jalapeño or cayenne, but do it gradually and taste as you go because you can always add more heat but you can't take it back
- Make a double batch and freeze half, because there will be a night when you need something warm and comforting and ready to go, and your future self will thank you for thinking ahead