You can never go wrong with a bowl of chili! Throw everything in your crock pot, set the timer, head out for the day, and you’ve got a tasty meal waiting for you when you get home. Very little prep time and no supervision required.
Since there are only two of us that I’m cooking for, I usually store one or two containers in the fridge for lunch the next day and then put the rest in the freezer to use over the next few weeks. I like leftovers, but only for a day or two after I make something.
Enjoy!
PrintSlow Cooker Turkey Chili
- Prep Time: 25
- Cook Time: 4-6 hours
- Total Time: 5-6 hours
- Yield: 8–10 servings 1x
- Category: Recipes
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb lean ground turkey
- 1 medium onion
- 1 red pepper
- 1 orange pepper
- 2 (15 oz) cans tomato sauce
- 2 (15 oz) cans fire roasted diced tomatoes
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (4 oz) can diced jalapenos (I use 2 oz but add more if you like it spicy)
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and black pepper, to taste
Optional toppings: green onions, shredded cheese, avocado, sour cream/plain Greek yogurt
Instructions
- Heat 1 tablespoon oil in a skillet over medium heat. Place turkey in the skillet and cook until brown.
- While the turkey is cooking, chop the onion and peppers. Set aside.
- When the turkey is nicely browned, pour it into the slow cooker. Wipe out the skillet, add the other 1 tablespoon of oil and place over medium heat. Once heated, sauté onion until golden brown, ~5 minutes (sautéing the onions before putting them into the chili will help to give it a smoother and slightly sweeter taste).
- Add the sautéed onion, peppers, tomato sauce, diced tomatoes, beans, jalapenos, chili powder and cumin to the crock pot. Stir and season with salt and pepper.
- Cover and cook on high for 4 hours or low for 6 hours. Serve with toppings.
