If you're looking for a hearty meal that's both wholesome and easy to make, this Slow Cooker Turkey Chili is just the ticket. Packed with lean protein and fiber-rich beans, it's a perfect dish for chilly evenings or busy days when you need dinner ready with minimal fuss.
Olive oil helps to brown the turkey, adding a nice depth of flavor. The ground turkey itself is our lean protein base, soaking up all the spices incredibly well. We use a large onion and garlic for that foundational aromatic flavor, and a bell pepper for a touch of sweetness and color. The kidney beans and black beans are not just fillers; they add texture and extra protein. Crushed tomatoes form the juicy, tangy liquid base for the chili. For spices, chili powder, ground cumin, and smoked paprika create a warm, smoky flavor profile, while a dash of cayenne pepper adds a subtle heat. A bit of salt and pepper adjust seasoning to taste. Chicken broth adds liquid to keep everything from drying out, and a squeeze of lime juice brightens the whole dish. Fresh cilantro for garnish adds a fresh, herby finish.
This turkey chili is fantastic on its own, but you can also serve it over steamed rice or with a side of crusty bread. For added crunch, pair it with a fresh green salad. If you’re feeling indulgent, a dollop of sour cream and a sprinkle of cheddar cheese on top can take it to the next level.
Start by heating up a tablespoon of olive oil in a skillet set over medium heat. Once the oil is shimmering, add the ground turkey. Break it up with a wooden spoon as it cooks, stirring occasionally, until it's nicely browned all over. Transfer the cooked turkey into your slow cooker.
Next, toss in the diced onion, minced garlic, and bell pepper to the slow cooker. These will soften and meld beautifully with the turkey as everything cooks. Add in the drained and rinsed kidney beans and black beans, followed by the crushed tomatoes.
Now it's time to layer in your seasonings: sprinkle over the chili powder, ground cumin, smoked paprika, and cayenne pepper. Season with a bit of salt and pepper, but remember, you can always tweak this later to taste.
Pour in the chicken broth and add the fresh lime juice. Give everything a good stir to make sure all the ingredients are well combined. Set your slow cooker to low for 6-8 hours or high for 3-4 hours, depending on your schedule. Stir occasionally if you can, but it's not essential.
Once the chili is cooked, give it a final stir, check the seasoning, and garnish with fresh cilantro. Serve it up hot with your choice of toppings.
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