This slow cooker turkey chili is loaded with lean ground turkey, vegetables and vibrant spices. Perfect for dinner any night of the week, parties or game days!
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground turkey
- 2 tablespoons tomato paste
- 1 1/2 tablespoons garlic powder
- 1 tablespoon cumin
- 2 teaspoons kosher salt
- 2 tablespoons chili powder
- 2 tablespoons dried oregano
- 1 cup diced green peppers
- 1 cup diced yellow onion
- 2 tablespoons Worcestershire sauce
- 28 ounce can diced tomatoes
- 8 ounce can tomato sauce
- 2 cups chicken broth
- 15 ounce can kidney beans, drained and rinsed
- 15 ounce can black beans, drained and rinsed
- 4.5 ounce can diced green chilis
Instructions
- Add the olive oil to a large skillet over medium heat. Add the ground turkey and cook while breaking up into crumbles until no pink remains. Drain any grease from the skillet.
- Stir in the tomato paste along with the garlic powder, cumin, salt, chili powder and oregano. Add the turkey into the base of a 5-6 quart slow cooker.
- Add the green peppers, onions, Worcestershire sauce, diced tomatoes, tomato sauce, chicken broth, kidney beans, black beans and diced green chilis and stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours. Taste for seasonings, adjust if needed and serve.
To Make On The Stove Top:
You can also make this chili in a pot or dutch oven on the stove. Start off in a pot or dutch oven instead of a skillet, after the turkey is cooked and drained, add the peppers and onions and cook for 5 minutes until softened. Add the rest of the ingredients, bring to a simmer and cook for 45 minutes to an hour.
Recipe Notes
Store: Let the chili cool and then transfer to an air tight container and store in the refrigerator for up to 4 days.
Freeze: Freeze chili in an air tight container for up to 3 months.
Reheat: Reheat the chili on the stove top or in the microwave until warmed through.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
