Slow Cooker Turkey Chili
A neighbor introduced us to this recipe after we had our daughter. She graciously made us a meal while we were in that sleep deprived, newborn haze (plus a toddler!), and we were SO grateful for it! We now make it at least once a month, and usually double and freeze half for another dinner. The original SkinnyTaste recipe calls for diced tomatoes, which I don't love, so over time I have tweaked and adjusted it. I'm happy to say, it's still a family favorite!
Ingredients
1 pound ground turkey
1 teaspoon avocado oil
1 medium onion, diced
1-2 garlic cloves, minced
1 bell pepper, diced
8 ounces fire-roasted crushed tomatoes
4 ounces diced green chilis
1/4 cup water
1/2 teaspoon paprika
1/2 -1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 can Great Northern or cannellini beans, drained & rinsed (optional)
1/4-1/2 cup frozen corn (optional)
Toppings: cheddar cheese, avocado, plain Greek yogurt, tortilla chips
Instructions
Start by dicing your onion & bell pepper and mincing your garlic. Over medium heat, add your oil in either a sauté pan or your slow cooker if it has a sauté function.
Cook the onion, bell pepper and garlic for 5-7 minutes, until softened. Add the ground turkey, paprika, salt & pepper and cook until no longer pink, breaking it up into smaller pieces.
Once the turkey is cooked, either transfer the ingredients to a slow cooker, or, switch the slow cooker over to the slow cooker function.
Pour the remaining ingredients, including beans and corn if using, into the slow cooker.
Cook on high for 4 hours, or low for 6 hours (my preference is 6).
When done, remove bay leaf, and spoon into bowls. Top with cheese, avocado, Greek yogurt and/or tortilla chips. Enjoy!
Notes
This is a very versatile recipe. You can sub ground chicken for the turkey, and use any color bell pepper you'd like (I prefer red, orange or yellow). If I feel like it's been a while since we had beans, I'll add those in, but it's tasty without them, too!
Recipe & Photography by: Bethany Mitchell-Legro