Description
A hearty and healthy slow cooker turkey chili packed with lean ground turkey, colorful bell peppers, beans, and a blend of spices, perfect for an easy and flavorful meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb 99% lean ground turkey
- 1 medium onion, diced
- 1 red pepper, seeded, stemmed, and chopped
- 1 yellow pepper, chopped
- 30 ounces tomato sauce
- 30 ounces petite diced tomatoes
- 30 ounces canned black beans, rinsed and drained
- 30 ounces canned red kidney beans, rinsed and drained
- 16 ounce jar deli-sliced tamed jalapeno peppers, drained
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and black pepper, to taste
Optional Toppings
- Green onions
- Shredded cheese
- Avocado
- Sour cream or Greek yogurt
Instructions
- Brown the turkey: Heat the olive oil in a skillet over medium heat. Add the 99% lean ground turkey and cook until browned all over, breaking it apart as it cooks to ensure even browning. Once cooked, transfer the turkey into the slow cooker.
- Add vegetables and beans: Into the slow cooker with the turkey, add the diced onion, chopped red and yellow peppers, tomato sauce, petite diced tomatoes, rinsed and drained black beans, kidney beans, tamed jalapeno peppers, frozen corn, chili powder, and cumin. Stir everything together to combine well. Season with salt and black pepper to taste.
- Cook the chili: Cover the slow cooker with its lid and cook on High for 4 hours or on Low for 6 hours, allowing all the flavors to meld together and the chili to thicken.
- Serve and garnish: Once cooking is complete, ladle the chili into bowls and serve with your choice of optional toppings such as green onions, shredded cheese, avocado slices, or a dollop of sour cream or Greek yogurt for extra creaminess and flavor.
Notes
- Use a 6-quart slow cooker for best results to accommodate all ingredients comfortably.
- Ground chicken or ground beef can be used as alternatives to ground turkey based on your preference.
- Adjust the heat level by adding more or fewer jalapeno peppers or substituting with milder peppers if desired.
- Rinsing canned beans reduces excess sodium and improves texture in the chili.
- Leftovers store well in the refrigerator for up to 4 days and can also be frozen for future meals.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 60 mg
