Slow Cooked Turkey Chili
Warm up with a bowl of hearty and flavorful Slow Cooked Turkey Chili, a comforting recipe that’s perfect for busy weeknights or lazy weekends. Made with lean ground turkey, a medley of colorful vegetables, protein-packed beans, and robust spices like chili powder, cumin, and smoked paprika, this slow-cooked dish is rich in flavor and nutrition. The magic happens in your slow cooker, where the ingredients meld together over several hours to create a thick, savory chili with minimal effort. Serve it with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream for an irresistible finishing touch. Ideal for meal prep or family gatherings, this turkey chili is a cozy, crowd-pleasing dish that’s as versatile as it is satisfying.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 28 ounces Canned diced tomatoes
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 0.5 cup Shredded cheddar cheese (optional for serving)
- 0.5 cup Sour cream (optional for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper, and sauté for 5 minutes until softened.
Add the minced garlic and ground turkey to the skillet, cooking until the turkey is browned and fully cooked, about 7 minutes. Break the turkey into crumbles as it cooks.
Transfer the turkey mixture to a slow cooker (at least 6-quart capacity).
Add the diced tomatoes (with their juice), kidney beans, black beans, tomato paste, and chicken broth to the slow cooker.
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper until fully mixed.
Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, stirring occasionally.
Once cooked, taste the chili and adjust seasoning if needed.
Serve hot in bowls, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5900 mg | 257% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 44.6 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1213 mg | 93% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 5245 mg | 112% | |
*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.
