Slow Cooker Turkey Chili
This is the best slow cooker turkey chili recipe ever! It's super flavorful but not too spicy, and it's filling, healthy, quick, and easy to make.
Yield: servings
Ingredients
- 2 tablespoon avocado oil or other neutral oil
- 2 pounds ground turkey
- 2 cups chopped onions
- 2 tablespoons minced garlic
- 1 large red bell pepper cored, deveined, and chopped
- 1 cup chopped celery
- 1 jalapeno pepper cored, deveined, and finely chopped
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ tablespoon dried oregano
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 (24 ounce) can fire-roasted diced tomatoes
- 1 cup chicken broth or water
- 2 (15 ounce) cans red kidney beans light or dark, drained
- salt and pepper to taste
Garnishes
- Shredded cheddar cheese
- Sliced green onions
- Chopped yellow onions
- Diced avocado
- Fresh or pickled jalapeño slices
- Sour cream or yogurt
Instructions
- In a large pot, heat 1 tablespoon oil over medium-high heat. Add turkey and brown, breaking up with a spoon or spatula. Add to slow cooker.
- Return pot to stove and heat remaining 1 tablespoon oil over medium heat. Add onions, garlic, pepper, celery, and jalapeño, chili powder, cumin, oregano, and bay leaves; sauté 3-5 minutes until softened. Stir in tomato paste and cook for 1 minute or until well combined. Scrape mixture into slow cooker.
- Pour in diced tomatoes and chicken stock; stir. Cover and cook on low heat for 3 hours.
- Add drained beans; stir. Cook uncovered 1 hour on low heat. Ladle into serving bowls and top with desired garnishes.
Notes
You can add the beans in at the last minute if you prefer. Simply stir them in after 4 hours on low heat and let them heat through.
You can keep the chili cooking on low heat up to 6-8 hours.
If you prefer to cook the chili on high, let it cook 2 hours.
If you prefer to make this slow cooker turkey chili in the Instant Pot, simply sauté the turkey, as well as the onion-pepper mixture in the Instant Pot on sauté mode. Place turkey in a bowl or on a plate after cooking then return to Instant Pot after cooking onion-pepper mixture. Use less chicken stock; either skip it completely or only use 1/2 cup. Cook the mixture (without beans) on High Pressure for 10 minutes then let naturally release at least 5-10 minutes. Stir in beans and heat through.
Nutrition
Calories: 409cal | Protein: 46g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 769mg | Potassium: 1159mg | Total Carbs: 38g | Fiber: 12g | Sugar: 10g | Net Carbs: 26g | Vitamin A: 2885IU | Vitamin C: 37.7mg | Calcium: 136mg | Iron: 5.5mg