Description
This Slow Cooker Turkey Chili is cozy, delicious, and perfect for crisp days. An easy, set-it-and-forget-it meal, it’s loaded with protein and veggies and is ideal for serving with your favorite toppings. Prep the ingredients in the morning, and come back to a hot dinner waiting for you!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 6 cloves garlic, minced
- 15oz can kidney beans
- 15oz can black beans
- 14.5oz can fire roasted diced tomatoes
- 2 cups chicken broth
- 1 dried bay leaf
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper, plus more to taste
- Sliced green onion, for serving
- Shredded cheddar cheese, for serving (orange)
- Greek yogurt or sour cream, for serving
- avocado, for serving
- green onion, for serving
Instructions
- Heat a large skillet over medium-high heat. Once the skillet is hot, add in a drizzle of oil and then add the ground turkey. Brown the turkey, breaking it up as it cooks.
- Add the diced onion and minced garlic and cook for four to six more minutes until the onion is tender.
- Transfer the ground turkey mixture to your slow cooker. Add in the kidney beans, black beans, diced tomatoes, green chiles, spices, bay leaf, and broth. Stir everything together until well combined.
- Cover and cook the chili on high for five to six hours or on low for seven to eight hours.
- When the chili is finished cooking, give it a taste and season with salt and pepper to taste. Serve the chili immediately garnished with your favorite toppings like sour cream, green onion, avocado, or cheddar cheese.
Notes
You can store this chili in an airtight container in the fridge for 3-5 days. You can also freeze your chili! Store it in a freezer-safe storage container for up to three months.
