Description
A comforting and hearty turkey chili made effortlessly in a slow cooker, perfect for chilly evenings.
Ingredients
- 1 tbsp neutral oil
- 1 red onion, chopped
- 1 green bell pepper, chopped
- 1Ā½ lbs ground turkey (93% lean ideal)
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz) can chopped tomatoes
- 1 (15 oz) can black beans, rinsed
- 1 (15 oz) can kidney beans, rinsed
- 1Ā½ cups low-sodium chicken broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- Salt & pepper to taste
- Shredded cheddar & green onions (for garnish)
Instructions
- In a large skillet, heat the neutral oil over medium heat.
- Add the chopped onion and green bell pepper, sautĆ©ing for about 3ā4 minutes until they become tender.
- Add the ground turkey to the skillet, breaking it up as it cooks. Cook until the turkey is browned and fully cooked through.
- Incorporate the minced garlic and tomato paste, stirring for about a minute until fragrant.
- Transfer the mixture to the slow cooker. Add the chopped tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, oregano, salt, and pepper. Stir well to combine all the ingredients.
- Set your slow cooker to LOW for 6ā8 hours or HIGH for 3ā4 hours, stirring halfway through if possible.
- Once cooked, taste your chili and adjust seasonings as necessary. For a zesty kick, add a splash of lime juice.
- Serve hot, garnishing each bowl with shredded cheddar cheese and green onions.
Notes
For a thicker chili, add cornstarch mixed with water if it turns out too thin. You can also experiment with different beans and spices to customize the flavor.