Crock Pot Turkey Chili
Warm up your kitchen with this hearty and healthy Crock Pot Turkey Chili, a comforting dish perfect for busy weeknights or game-day gatherings. Made with lean ground turkey, a medley of beans, diced tomatoes, and a robust blend of spices like chili powder, cumin, and paprika, this slow-cooked chili offers deep, rich flavors with minimal effort. Simply brown the turkey, sauté the veggies, then let your crock pot work its magic for 6-8 hours, filling your home with irresistible aromas. Packed with protein and fiber, this gluten-free turkey chili is as nutritious as it is delicious. Top it off with shredded cheddar, a dollop of sour cream, or a sprinkle of green onions for a personalized touch. Whether you’re meal-prepping for the week or feeding a hungry crowd, this recipe is your go-to for cozy, flavor-packed satisfaction!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans
- 15 ounces canned black beans
- 15 ounces canned tomato sauce
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- optional toppings (cheddar cheese, sour cream, green onions, etc.)
Instructions
Start by heating olive oil in a skillet over medium heat.
Add the ground turkey to the skillet and cook until browned, breaking it up with a wooden spoon. This should take about 5-7 minutes.
Once the turkey is browned, transfer it to the crock pot.
In the same skillet, sauté the diced onion and green bell pepper until softened, about 3-5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Transfer the sautéed vegetables to the crock pot.
Add the canned diced tomatoes (with their juices), kidney beans (drained and rinsed), black beans (drained and rinsed), tomato sauce, chicken broth, chili powder, ground cumin, paprika, dried oregano, cayenne pepper, salt, and black pepper to the crock pot. Stir to combine.
Cover the crock pot with its lid and cook on low for 6-8 hours or on high for 3-4 hours.
Before serving, taste and adjust seasoning with additional salt or spices if needed.
Serve the turkey chili in bowls and garnish with your choice of toppings such as shredded cheddar cheese, sour cream, or chopped green onions.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 8492 mg | 369% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 103.9 g | 371% | |
| Total Sugars | 52.0 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1025 mg | 79% | |
| Iron | 45.4 mg | 252% | |
| Potassium | 7429 mg | 158% | |
*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.
