Slow Cooker Turkey Chili
Lean ground turkey slow-cooked with kidney beans, fire-roasted tomatoes, and a robust blend of chili spices for a lighter but protein-packed chili that tastes like it simmered all day — because it did.
Ingredients
- 1.5 lbs lean ground turkey (93/7)
- 2 tsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 cans canned kidney beans, drained, rinsed
- 28 oz canned fire-roasted diced tomatoes
- 2 tbsp tomato paste
- 1 cup low-sodium chicken broth
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
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1
Heat 2 tsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs lean ground turkey (93/7) and cook, breaking it up, for 6-8 minutes until no longer pink. Drain excess fat.
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2
Add 1 diced yellow onion, 1 diced green bell pepper, and 4 cloves minced garlic cloves to the skillet and cook for 2-3 minutes until slightly softened.
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3
Transfer the turkey and vegetables to the slow cooker.
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4
Add 2 cans drained, rinsed canned kidney beans, 28 oz canned fire-roasted diced tomatoes, 2 tbsp tomato paste, 1 cup low-sodium chicken broth, 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir to combine.
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5
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
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6
Taste, adjust seasoning, and serve with your choice of toppings such as shredded cheese, sour cream, or sliced scallions.