Slow Cooked Turkey Chili (Printable View)
Hearty slow-cooked turkey with beans, tomatoes, and aromatic spices for comforting, flavorful meals.
# Ingredient List:
→ Proteins
01 - 1.5 lbs 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 oz) red kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
→ Tomatoes
09 - 2 cans (14.5 oz each) diced tomatoes
10 - 1 can (6 oz) tomato paste
→ Spices and Seasonings
11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - ½ tsp cayenne pepper (optional)
16 - 1 tsp salt
17 - ½ tsp black pepper
→ Liquids
18 - 1 cup low-sodium chicken broth
# How to Prepare:
01 - In a large skillet over medium heat, cook ground turkey until no longer pink, breaking it up; drain excess fat if necessary.
02 - Transfer browned turkey to slow cooker and add onion, bell peppers, garlic, jalapeño, kidney beans, black beans, diced tomatoes, tomato paste, and all spices.
03 - Pour in chicken broth and stir thoroughly to combine all ingredients.
04 - Cover and cook on low for 6 hours or on high for 3 hours, stirring occasionally.
05 - Taste and adjust seasoning as needed before serving.
# Expert Suggestions:
01 -
- It's surprisingly simple to prepare yet tastes like you've been cooking all day
- The slow cooker means you can throw everything together and forget about it until dinner time
- Ground turkey keeps it lighter than traditional beef chili without sacrificing any of that deep, satisfying flavor
02 -
- Always brown your ground turkey first. I used to skip this step thinking I could save time, but browning creates layers of flavor that you simply cannot get any other way
- Rinsing your canned beans makes a huge difference in texture. It removes that starchy liquid that can make chili feel more like soup than chili
- The slow cooker intensifies salt and spices, so taste before serving rather than seasoning aggressively at the beginning
03 -
- Make this on Sunday and freeze it in portion-sized containers. It reheats beautifully and becomes a lifesaver on nights when cooking feels impossible
- The key to impressive flavor is taking those extra two minutes to brown the turkey properly. That caramelization is what separates this from tasting like canned chili