Slow-Cooked Crockpot Turkey Chili with a Flavorful Fusion Twist
This Crockpot Turkey Chili combines lean ground turkey, beans, and Southwest spices for a hearty, healthy, and flavorful meal. Perfect for busy weeknights or cozy gatherings.
Ingredients
- 1.5 lbs lean ground turkey
- 1 large yellow onion finely chopped
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes
- 1 can 6 oz tomato paste
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper optional for heat
- Salt and black pepper to taste
- Optional toppings: shredded cheddar cheese sour cream, chopped green onions, fresh cilantro, avocado slices
Instructions
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and bell peppers. Sauté for 5-7 minutes until softened.
- Brown the Turkey: Add the ground turkey to the skillet. Cook until browned, breaking it into small pieces with a wooden spoon. Drain any excess fat.
- Transfer to Crockpot: Place the turkey mixture into the crockpot. Add the black beans, kidney beans, diced tomatoes, tomato paste, and chicken broth. Stir to combine.
- Season the Chili: Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Mix well.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
- Serve: Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, or fresh cilantro.
Notes
- Lean, protein-packed, and full of flavor.
- Customizable spice level.
- Perfect for meal prep or feeding a crowd.
- Freezer-friendly and reheats beautifully.