Slow Cooker Turkey and Bean Chili
Ingredients
- For the Chili:
- 1 ½ lbs (680 g) lean ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (28 oz) can diced tomatoes (with juices)
- 1 (8 oz) can tomato sauce
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Optional Toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Chopped green onions
- Sliced jalapeños
- Fresh cilantro
- Avocado slices
Instructions
- Brown the turkey: In a large skillet over medium heat, cook the ground turkey until it’s no longer pink. Break it apart with a spoon as it cooks. Drain any excess fat.
- Add aromatics: Stir in diced onion and garlic, cooking for 2–3 minutes until fragrant and softened.
- Transfer to the slow cooker: Add the cooked turkey mixture to your slow cooker.
- Add remaining ingredients: Stir in diced bell peppers, beans, tomatoes, tomato sauce, tomato paste, chicken broth, and all the spices. Mix well to combine.
- Slow cook: Cook on Low for 6–8 hours or High for 3–4 hours. Stir occasionally if possible, allowing flavors to meld beautifully.
- Adjust seasoning: Before serving, taste and adjust salt, pepper, or spices as desired.