Hearty Slow Cooker Turkey & Bean Chili
A hearty and flavorful turkey and bean chili made easy in the slow cooker, perfect for a comforting meal.
Equipment
- Large Skillet
- Slow Cooker
Ingredients
Main Ingredients
- 1 tbsp Olive Oil
- 1.5 lbs 93/7 Lean Ground Turkey
- 1 medium Yellow Onion, finely diced
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 3 cloves Garlic, minced
- 1 (28 ounce) can Diced Tomatoes, undrained
- 1 (15 ounce) can Crushed Tomatoes
- 1 (15 ounce) can Kidney Beans, rinsed and drained
- 1 (15 ounce) can Black Beans, rinsed and drained
- 1 cup Low-Sodium Chicken Broth
Spices
- 2 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- Salt and Black Pepper to taste
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat. Brown the ground turkey, breaking it up with a spoon, then drain any excess fat.
- Add diced onion and bell peppers to the skillet and cook until softened. Stir in minced garlic and cook for another minute until fragrant.
Slow Cook
- Transfer the browned turkey and sautéed vegetables to your slow cooker.
- Pour in the diced tomatoes, crushed tomatoes, rinsed kidney beans, rinsed black beans, and chicken broth.
- Stir in chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper, mixing well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chili is thick and flavors are melded.
Serving
- Taste the chili before serving and adjust seasonings as needed, adding a pinch of cayenne pepper for extra spice if desired.
Notes
For a richer flavor, consider browning the turkey and vegetables a day ahead and refrigerating before adding to the slow cooker. Serve with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.