Easy Turkey Chili Crock Pot
Hearty, wholesome, and incredibly simple, this Easy Turkey Chili Crock Pot recipe is your go-to comfort meal for busy days. Made with lean ground turkey, a medley of vibrant beans, sweet corn, and rich tomatoes, this chili is bursting with bold flavors and nourishing ingredients. The slow-cooked magic happens effortlessly in the crock pot, infusing every bite with warm spices like chili powder, cumin, and paprika. With just 15 minutes of prep time, it's a set-it-and-forget-it wonder perfect for weeknight dinners or game-day gatherings. Garnish with fresh cilantro, cheddar cheese, or a dollop of sour cream to elevate this crowd-pleaser. Ideal for meal prep or freezing, this crock pot chili is as versatile as it is delicious.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 14.5 ounces Canned diced tomatoes
- 15 ounces Tomato sauce
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned corn, drained
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 1 cup Chicken broth
- 2 tablespoons Fresh cilantro (optional, for garnish)
- as desired Shredded cheddar cheese (optional, for topping)
- as desired Sour cream (optional, for topping)
Instructions
Heat the olive oil in a skillet over medium heat. Add the ground turkey and cook until browned, breaking it up into small pieces with a spatula. This should take about 5-7 minutes.
Once the turkey is cooked, transfer it to the crock pot.
In the same skillet, sauté the diced onion for about 3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Transfer the onion and garlic mixture to the crock pot.
In the crock pot, add the canned diced tomatoes, tomato sauce, kidney beans, black beans, corn, chili powder, cumin, paprika, salt, black pepper, and red pepper flakes (if using). Stir to combine.
Pour in the chicken broth and mix everything well to ensure the ingredients are evenly distributed.
Cover the crock pot with its lid and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally to prevent sticking.
Once the chili is done cooking, taste and adjust seasoning if needed. You can garnish with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream if desired.
Serve the chili warm and enjoy!
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 7492 mg | 326% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 72.8 g | 260% | |
| Total Sugars | 45.2 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 764 mg | 59% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 4520 mg | 96% | |
*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.
