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Crockpot Turkey Chili

Crockpot Turkey Chili Recipe

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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground turkey (93/7)
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 canned chipotle peppers in adobo sauce, minced
  • 2 tbsp adobo sauce from the chipotle can
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup low-sodium chicken broth
  • 1 cup frozen corn
  • 1 tbsp cider vinegar

Method
 

  1. Brown the ground turkey in a large skillet over medium-high heat, breaking it up, until no longer pink and lightly crusty in spots, about 6 to 8 minutes.
  2. Reduce heat to medium, add the onion and bell pepper, and cook 4 to 5 minutes until softened. Stir in the garlic and cook 1 minute until fragrant.
  3. Transfer the turkey and vegetables to a slow cooker. Add both beans, diced tomatoes, tomato sauce, chipotles, adobo sauce, chili powder, cumin, smoked paprika, oregano, salt, pepper, and chicken broth. Stir to combine.
  4. Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours, until the chili has thickened and the flavors have melded. If it looks too thin, remove the lid for the last 30 minutes of cooking.
  5. Stir in the cider vinegar and frozen corn, let sit 5 minutes to heat the corn through, then taste and adjust salt. Ladle into bowls and serve hot with your favorite toppings.

Notes

This chili tastes even better the next day. If it becomes too thick after storing, add a splash of broth when reheating. If it is too thin at the end of cooking, cook uncovered for the last 30 minutes or stir in a cornstarch slurry to speed it up.