Crock Pot Belly Burner Chili
Get ready to spice up your weeknight dinners with this hearty and flavorful Crock Pot Belly Burner Chili! Perfect for chili lovers craving a kick of heat, this slow-cooked masterpiece combines lean ground turkey, two types of beans, and a rich tomato base, all simmered with smoky chipotle peppers, chili powder, and a hint of cayenne for an extra fiery twist. The addition of fresh lime juice and a garnish of chopped cilantro delivers a bright, zesty finish that balances out the bold flavors. With minimal prep time and a long, hands-free cook in your crock pot, this easy chili recipe is perfect for busy schedules and meal prepping. Serve it steaming hot with your favorite toppings, like creamy avocado slices or melty cheese, for a comforting dish that’s as customizable as it is satisfying. Whether you’re feeding a crowd or just meal-planning for the week, this high-protein, low-effort chili is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb ground turkey (or ground beef)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 28 oz canned diced tomatoes (with juice)
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned black beans, drained and rinsed
- 8 oz canned tomato sauce
- 2 peppers chipotle peppers in adobo sauce, chopped
- 1 jalapeño, diced (optional)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.25 tsp ground cayenne pepper (optional, for extra heat)
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 1 cup low-sodium chicken or vegetable broth
- 1 lime, juiced
- 2 tbsp fresh cilantro, chopped (for garnish)
- grated cheese, sour cream, or avocado (optional toppings)
Instructions
Heat olive oil in a skillet over medium heat.
Add the ground turkey to the skillet and cook until browned, breaking it up into crumbles with a spatula. Transfer the cooked turkey to the crock pot.
In the same skillet, sauté the diced onion until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Add to the crock pot.
To the crock pot, add the canned diced tomatoes (with juice), kidney beans, black beans, tomato sauce, chipotle peppers, jalapeño (if using), and chicken or vegetable broth.
Stir in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper.
Mix everything well to ensure the spices are evenly distributed.
Cover the crock pot with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Before serving, stir in the juice of 1 lime to brighten the flavors.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro and optional toppings like grated cheese, sour cream, or sliced avocado.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 5.7 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 965 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
