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Ground Turkey Chili Crockpot

Crockpot Ground Turkey Chili Recipe

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey, 93% lean
  • 1 medium yellow onion, chopped
  • 1 bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 2 tbsp tomato paste
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 tbsp vegetable or canola oil
  • Salt and freshly ground black pepper
  • Optional toppings: shredded cheddar, sour cream, sliced green onion, crushed tortilla chips

Method
 

  1. Heat oil in a large skillet over medium-high heat. Crumble in turkey and cook until no longer pink, about 5 minutes. Add onion and bell pepper and cook until softened, 3 to 4 minutes. Stir in garlic for 30 seconds.
  2. Add chili powder, cumin, smoked paprika, oregano, and a pinch of salt. Cook, stirring, 1 minute. Stir in tomato paste and cook 1 minute more.
  3. Transfer mixture to a 6-quart slow cooker. Add diced tomatoes with their juices, kidney beans, and black beans. Stir, cover, and set to low.
  4. Cook on low 6 to 8 hours (or high 3 to 4 hours), until thick and fragrant. Stir once or twice during cooking if possible.
  5. Ladle into bowls. Top with cheese, sour cream, green onion, or chips, and serve hot.

Notes

The chili will continue to thicken as it cools, so don’t worry if it looks a little loose at first. Leftovers are ideal made a day ahead, and the flavors only improve. If you want to hold it on warm for a party, thin with a little broth or water as needed.