Slow-Cooker Turkey Chili
INGREDIENTS:
2 tbsps Extra Virgin Olive Oil
2 lbs Extra Lean Ground Turkey (I prefer turkey thigh meat/higher fat content)
1 Yellow Onion (chopped)
1 Zucchini (chopped into very small pieces)
1 Red Bell Pepper (chopped)
1 Poblano Pepper (chopped)
15 ounces Diced Tomatoes (with liquid)
28 ounce can of Crushed Tomatoes
1 15 oz can of Black Beans (cooked, rinsed (1 16 oz can))
1 15 oz can o Red Kidney Beans (Can use pinto or any type of bean)
6 ounces Tomato Paste
1 tbsp + 1 tsp Chili Powder
1 tbsp + 1 tsp Cumin
3 cloves Garlic (minced)
1 tbsp Oregano
1/2 tsp Cayenne Pepper
2 tsps Paprika
2 tsps Sea Salt (plus more to taste)
1 Jalapeno Pepper (chopped, topping)
2 Avocado (chopped, topping)
1/2 cup Red Onion (chopped, topping)
1/2 cup Cilantro (chopped, topping)
INSTRUCTIONS:
I use the saute function on my instant pot, which I use for a slow cooker as well for this first step. If your slow cooker doesn't have this feature then you'll want to cook the onions, garlic and meat in a pan on your stove over medium hight heat for five to seven minutes or until the turkey is cooked through.
Turn your slow cooker on the saute function. Once warm add the olive oil and the onions and cook for approximately three minutes or until the onions turn translucent. Add garlic and cook for another minute, paying attention not to burn them.
Add the turkey, stirring occasionally to break up the meat into crumbles until cooked, approximately 6-8 minutes.
Add all of the remaining ingredients through salt and stir to combine. Cover slow cooker and cook on high about 4 hours. Check a couple of times towards the end and stir. While the chili is cooking prepare your toppings and store in the fridge in prep bowls until you are ready to serve. Active time 20 minutes.
Divide into bowls, add your favorite toppings, serve and enjoy!
NOTES:
Leftovers: Refrigerate in an airtight container for up to three days or freeze for up to two months.
Serving Size: One serving is equal to approximately two cups of chili.
More Flavor: Add a pinch of cayenne or a clean hot sauce (with no added sugar)
This can easily be prepped the night before and then everything can easily be thrown in your slow cooker in the morning before your day begins.
SLOW-COOKER TURKEY CHILI
Ingredients
- 2 tbsps Extra Virgin Olive Oil
- 2 lbs Extra Lean Ground Turkey (I prefer turkey thigh meat/higher fat content)
- 1 Yellow Onion (chopped)
- 1 Zucchini (chopped into very small pieces)
- 1 Red Bell Pepper (chopped)
- 1 Poblano Pepper (chopped)
- 15 ounces Diced Tomatoes (with liquid)
- 28 ounce can of Crushed Tomatoes
- 1 15 oz can of Black Beans (cooked, rinsed (1 16 oz can))
- 1 15 oz can o Red Kidney Beans (Can use pinto or any type of bean)
- 6 ounces Tomato Paste
- 1 tbsp + 1 tsp Chili Powder
- 1 tbsp + 1 tsp Cumin
- 3 cloves Garlic (minced)
- 1 tbsp Oregano
- 1/2 tsp Cayenne Pepper
- 2 tsps Paprika
- 2 tsps Sea Salt (plus more to taste)
- 1 Jalapeno Pepper (chopped, topping)
- 2 Avocado (chopped, topping)
- 1/2 cup Red Onion (chopped, topping)
- 1/2 cup Cilantro (chopped, topping)
Instructions
- I use the saute function on my instant pot, which I use for a slow cooker as well for this first step. If your slow cooker doesn't have this feature then you'll want to cook the onions, garlic and meat in a pan on your stove over medium hight heat for five to seven minutes or until the turkey is cooked through.
- Turn your slow cooker on the saute function. Once warm add the olive oil and the onions and cook for approximately three minutes or until the onions turn translucent. Add garlic and cook for another minute, paying attention not to burn them.
- Add the turkey, stirring occasionally to break up the meat into crumbles until cooked, approximately 6-8 minutes.
- Add all of the remaining ingredients through salt and stir to combine. Cover slow cooker and cook on high about 4 hours. Check a couple of times towards the end and stir. While the chili is cooking prepare your toppings and store in the fridge in prep bowls until you are ready to serve. Active time 20 minutes.
- Divide into bowls, add your favorite toppings, serve and enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to three days or freeze for up to two months.
- Serving Size: One serving is equal to approximately two cups of chili.
- More Flavor: Add a pinch of cayenne or a clean hot sauce (with no added sugar)
- This can easily be prepped the night before and then everything can easily be thrown in your slow cooker in the morning before your day begins.