Name: Turkey Chili Crock Pot
Prep time: 15 min
Cook time: PT-497869H33M45S
Total time: 6 h 15 min
Ingredients: 1 lb ground turkey (preferably lean or extra-lean); 1 medium onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes (with juices); 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn kernels, drained (optional); 1 (6 oz) can tomato paste; 1 (4 oz) can diced green chilies; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon onion powder; ½ teaspoon garlic powder; 1 teaspoon dried oregano; Salt and pepper, to taste; 1 cup low-sodium chicken broth (or vegetable broth for a vegetarian option); 1 tablespoon olive oil (for browning the turkey); Ground Turkey: Ground turkey is a lean source of protein that takes on the flavors of the other ingredients in the chili. It’s a great option for those looking to reduce their fat intake while still enjoying a hearty chili.; Bell Peppers and Onion: These vegetables add color, texture, and natural sweetness to the chili. They help balance out the savory flavors of the beans and spices.; Beans and Corn: Kidney beans, black beans, and optional corn provide fiber, protein, and texture to the chili. The beans help make the chili filling, while corn adds a slightly sweet crunch.; Spices: Chili powder, cumin, smoked paprika, oregano, and garlic powder are the key spices that give the chili its depth of flavor. The smoked paprika adds a slight smoky heat without overpowering the dish.; Tomatoes and Tomato Paste: The diced tomatoes and tomato paste form the base of the chili, giving it a rich, tangy flavor that melds well with the spices.

Ingredients

Scale

Here’s what you’ll need to make Turkey Chili Crock Pot:

1 lb ground turkey (preferably lean or extra-lean)
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (with juices)
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn kernels, drained (optional)
1 (6 oz) can tomato paste
1 (4 oz) can diced green chilies
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper, to taste
1 cup low-sodium chicken broth (or vegetable broth for a vegetarian option)
1 tablespoon olive oil (for browning the turkey)

Ingredient Highlights

Ground Turkey: Ground turkey is a lean source of protein that takes on the flavors of the other ingredients in the chili. It’s a great option for those looking to reduce their fat intake while still enjoying a hearty chili.
Bell Peppers and Onion: These vegetables add color, texture, and natural sweetness to the chili. They help balance out the savory flavors of the beans and spices.
Beans and Corn: Kidney beans, black beans, and optional corn provide fiber, protein, and texture to the chili. The beans help make the chili filling, while corn adds a slightly sweet crunch.
Spices: Chili powder, cumin, smoked paprika, oregano, and garlic powder are the key spices that give the chili its depth of flavor. The smoked paprika adds a slight smoky heat without overpowering the dish.
Tomatoes and Tomato Paste: The diced tomatoes and tomato paste form the base of the chili, giving it a rich, tangy flavor that melds well with the spices.

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Instructions

Step 1: Brown the Ground Turkey

Brown the Ground Turkey: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey to the skillet and cook it, breaking it up with a spoon as it browns. This should take about 5-7 minutes. Cook until the turkey is no longer pink and starts to brown.
Season the Meat: While cooking the turkey, season it with salt and pepper to taste. The turkey absorbs the seasonings, which will enhance the flavor of the chili.

Step 2: Add the Vegetables and Aromatics

Sauté the Vegetables: After the turkey is browned, add the diced onion, red and green bell peppers, and minced garlic to the skillet. Cook for another 3-4 minutes until the vegetables soften and become fragrant.
Transfer to Crock Pot: Once the turkey and vegetables are done, transfer them to the crock pot. This mixture will serve as the base of your chili.

Step 3: Add the Remaining Ingredients

Add the Beans and Tomatoes: Add the canned diced tomatoes (with juices), kidney beans, black beans, and optional corn to the crock pot. Stir everything together to ensure an even mix of ingredients.
Add the Tomato Paste and Green Chilies: Stir in the tomato paste and diced green chilies. These ingredients will add a tangy and slightly spicy kick to the chili, giving it a well-rounded flavor.
Add the Spices: Sprinkle the chili powder, cumin, smoked paprika, onion powder, garlic powder, and oregano into the crock pot. Stir the mixture well so the spices are evenly distributed.
Pour in the Broth: Add the low-sodium chicken broth (or vegetable broth if preferred) to the crock pot and give everything one last good stir. This will help create a nice, soupy base for the chili.

Step 4: Set the Crock Pot

Cook the Chili: Cover the crock pot with its lid and set it to cook on low for 6 hours or high for 3 hours. The low setting will give the chili time to simmer and allow the flavors to develop. If you’re in a hurry, the high setting works just as well, though the chili will be a bit thinner.

Step 5: Taste and Adjust

Taste and Adjust the Seasoning: After the chili has finished cooking, give it a taste and adjust the seasoning as needed. You can add more chili powder for heat, more salt for flavor, or even a bit of honey or sugar to balance the acidity of the tomatoes.
Serve and Enjoy: Once your chili is perfectly seasoned, it’s time to serve! Ladle the chili into bowls and top with your favorite toppings.

Prep Time: 15 minutes
Cook Time: 6 hours on low or 3 hours on high

Nutrition

Serving Size: 6-8
Calories: 350-400
Fat: 12g
Carbohydrates: 35g
Fiber: 8g
Protein: 30g