Slow Cooker Ground Turkey Chili
This Slow Cooker Ground Turkey Chili is savory, has a little heat, and lots of layered flavor. The ground turkey and spices creates a rich and balanced flavor without heaviness.
Servings: 8
Calories: 353kcal
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground turkey 93 percent for moisture
- 2 cups chopped yellow onion
- 1 bell pepper diced
- 1 jalapeno seeded and finely chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1 teaspoon unsweetened cocoa powder
- 28 ounces crushed tomatoes 1 large can
- 10 ounces fire roasted diced tomatoes 1 can
- 1 tablespoon tomato paste
- 15 ounces kidney beans rinsed and drained
- 15 ounces black beans rinsed and drained
- 1 tablespoon Worcestershire sauce
- Juice of 1 lime
- Fresh cilantro for serving
- Chopped green onions for serving
- Shredded cheddar cheese for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat and brown the turkey. Break it up as it cooks and no longer pink. When ready, scoop it into the slow cooker base, adding any juices. 1 tablespoon olive oil, 2 pounds ground turkey
- Using the same skillet over medium heat, cook the onions, green pepper and jalapeño for 3-4 minutes until just beginning to soften. Stir in the garlic then add the veggies into the slow cooker. Mix to combine with the turkey. 2 cups chopped yellow onion, 1 bell pepper, 1 jalapeno, 3 cloves garlic
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, pepper, cinnamon and cocoa powder. Gently mix to combine. 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground cinnamon, 1 teaspoon unsweetened cocoa powder
- Pour the can of crushed tomatoes, diced tomatoes, tomato paste, kidney beans, black beans and Worcestershire sauce. Gently combine. Secure the lid and cook for 3-4 hours on high or 5-6 hours on low. 28 ounces crushed tomatoes, 10 ounces fire roasted diced tomatoes, 1 tablespoon tomato paste, 15 ounces kidney beans, 15 ounces black beans, 1 tablespoon Worcestershire sauce
- Check the seasoning and adjust salt and pepper as necessary. Remove from heat and stir in the lime juice. Serve in bowls and top with cilantro, green onions and cheddar cheese. Juice of 1 lime, Fresh cilantro, Chopped green onions, Shredded cheddar cheese
Notes
Storage Instructions: This chili freezes very well, just allow it to cool completely before storing. Leftovers hold well in airtight containers in the fridge for up to 5 days. Reheat in the microwave or stove top until heated through. Chili is even better the next day!
Refer to the article above for more tips and tricks.
The calories shown are based on the soup serving 8, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 353kcal | Carbohydrates: 41g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 615mg | Potassium: 1217mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1624IU | Vitamin C: 36mg | Calcium: 104mg | Iron: 6mg
