Ez Cook Crock Pot Turkey Chili No Beans
Warm up your weeknight dinners with this hearty and flavorful Ez Cook Crock Pot Turkey Chili No Beans, the ultimate comfort food made easy! Packed with lean ground turkey, vibrant green bell peppers, and a medley of fire-roasted and crushed tomatoes, this recipe delivers a robust and smoky depth of flavor without the heaviness of traditional chili. Seasoned with an irresistible blend of chili powder, cumin, paprika, and just a touch of optional cayenne for heat, this chili offers a bold, satisfying bite that's both healthy and delicious. Perfectly suited for busy schedules, this one-pot wonder comes together in your slow cooker with just 15 minutes of prep, leaving you with a warm, home-cooked meal after a long day. Customize your bowl with favorite toppings like shredded cheese, sour cream, or fresh cilantro, and enjoy a protein-packed dinner that's both bean-free and family-approved!
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Recipe Information
Ingredients
- 2 pounds Ground turkey
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Green bell pepper, diced
- 28 ounces Crushed tomatoes
- 15 ounces Fire-roasted diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional for heat)
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Add the ground turkey to the skillet and cook, breaking it apart with a wooden spoon, until browned thoroughly. This should take about 5-7 minutes. Drain any excess fat if needed.
Transfer the cooked turkey to the crock pot.
In the same skillet, add the diced onion and green bell pepper. Sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Transfer the mixture to the crock pot.
Add the crushed tomatoes, fire-roasted diced tomatoes, tomato paste, and chicken broth to the crock pot.
Stir in the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix everything well to ensure the spices are evenly distributed.
Set the crock pot to low and cook for 6-8 hours, or high for 3-4 hours, stirring occasionally if possible.
Taste the chili before serving and adjust the seasoning with more salt or spices if needed.
Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped fresh cilantro.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 48.7 g | ||
| Protein | 190.2 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3462 mg | 74% | |
*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.
