Smoky Maple Bacon Slow-Cooker Chili

Experience the rich flavors of smoked paprika and maple bacon combined in a hearty slow-cooker chili. Perfect for warming up during the cooler months.

Prep time: 15 minutes
Cook time: 8 hours
Serves: 6

Ingredients

1 lb ground turkey

6 strips maple bacon, chopped

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, chopped

1 can (28 oz) crushed tomatoes

2 cans (15 oz each) kidney beans, drained

2 cups chicken broth

2 tbsp smoked paprika

1 tbsp chili powder

1 tsp ground cumin

Salt and pepper to taste

1/4 cup maple syrup

1 tbsp olive oil

Fresh cilantro for garnish

Instructions

1. In a skillet, cook the chopped maple bacon over medium heat until crispy. Remove and set aside.

2. In the same skillet, add olive oil and sauté the onion, garlic, and red bell pepper until softened.

3. Transfer the onion mixture to the slow cooker. Add the ground turkey and cook until browned.

4. Add the crushed tomatoes, kidney beans, chicken broth, smoked paprika, chili powder, cumin, maple syrup, salt, and pepper to the slow cooker.

5. Stir in the crispy bacon bits.

6. Cover and cook on low for 6-8 hours or high for 3-4 hours.

7. Serve hot, garnished with fresh cilantro.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a saucepan over medium heat until warmed through, or microwave for 2-3 minutes, stirring halfway.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.