Crock Pot Chili with Turkey Sausage
Cozy up with a hearty, flavorful bowl of Crock Pot Chili with Turkey Sausage—an easy, protein-packed dinner perfect for chilly evenings or busy weeknights. This slow-cooked chili combines tender turkey sausage (mild or spicy, your choice) with a medley of vibrant vegetables, hearty beans, and bold spices like chili powder, cumin, and smoked paprika for a rich, smoky depth of flavor. Simmered low and slow in a crock pot, this hands-off recipe allows the flavors to meld beautifully, creating a comforting dish that’s as satisfying as it is effortless. Serve it with your favorite toppings—think shredded cheddar, sour cream, or fresh cilantro—for a customizable, crowd-pleasing meal. Perfect for meal prep or large gatherings, this turkey sausage chili is a nourishing, wholesome twist on a classic!
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Recipe Information
Ingredients
- 1 pound Turkey sausage (mild or spicy, casings removed)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, chopped
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 28 ounces Canned diced tomatoes (with juices)
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 2 tablespoons Tomato paste
- 1 cup Chicken broth (low-sodium)
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish, optional)
- Shredded cheese (cheddar or Monterey Jack, for topping, optional)
- Sour cream (for topping, optional)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the turkey sausage, breaking it into small pieces with a spatula, and cook until browned, about 5-7 minutes. Drain any excess grease.
Add the chopped onion, garlic, red bell pepper, and green bell pepper to the skillet. Sauté for 3-5 minutes until the vegetables are softened.
Transfer the sausage and vegetable mixture to a crock pot.
Add the canned diced tomatoes (with juices), kidney beans, black beans, tomato paste, and chicken broth to the crock pot. Stir to combine.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well.
Set the crock pot to low heat and cook for 4-6 hours, stirring occasionally.
Once cooked, taste and adjust seasonings as needed.
Ladle the chili into bowls and garnish with chopped cilantro, shredded cheese, and sour cream if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 8362 mg | 364% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 70.1 g | 250% | |
| Total Sugars | 48.3 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 920 mg | 71% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 6241 mg | 133% | |
*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.
