Slow Cooker Turkey Chili

5 from 1 vote

This slow cooker turkey chili recipe features lean ground turkey, kidney beans, and warm chili spices for a thick, hearty, hands-off meal. Just dump and go!

Prep Time20

Cook Time4

Resting Time10

Total Time4 30

Course: Main Course

Cuisine: American

Servings:

Calories: 435kcal

Ingredients

2 slices good quality white bread
1/4 cup whole milk
2 lbs ground turkey
salt and pepper to taste
3 tbs vegetable oil
3 onions diced
1/4 cup chili powder
1/4 cup tomato paste
6 garlic cloves minced
1 tbs ground cumin
1 tbs minced fresh oregano
1/2 tsp red pepper flakes
1 15 oz can tomato sauce
2 15 oz cans dark kidney beans drained and rinsed
1 28 oz can diced tomatoes
1 1/2 cups low-sodium chicken broth
3 tbs soy sauce
1 tbs brown sugar
2 tsp canned chopolte chili in adobo sauce minced

Instructions

Make sure all your veggies are prepped and ready to go.
In a large bowl, add the bread and milk. Mash with a fork.
Season with 1 teaspoon of salt and pepper and mix in the ground turkey by hand.
In a large skillet over medium heat, heat the vegetable oil until shimmering.
Add the onion, chili powder, tomato paste, garlic, cumin, oregano, and pepper flakes.
Cook 8 to 10 minutes, until onions are soft.
Add the turkey mixture to the skillet and cook 6 minutes, breaking up and stirring as needed so that no pink remains.
Stir in the tomato sauce and scrape up and browned bits.
Transfer turkey mixture to a large slow cooker and add the kidney beans, soy sauce, brown sugar, and minced chipotle chile.
Cover and cook on low for 4 to 6 hours.
Serve with desired chili fixings. Sour cream, shredded Monteray Jack cheese, additional tabasco sauce, chopped avocado, and any other additional toppings you may enjoy.

Notes

From: Slow Cooker Revolution

Nutrition