Turkey Crockpot Chili
A lean, protein-packed, and comforting meal that is perfect for busy weeknights. This slow-cooker turkey chili uses fire-roasted tomatoes, kidney beans, and aromatic bell peppers to create a rich, savory depth of flavor. By browning the turkey first, you ensure a juicy texture and a robust foundation that tastes as if it simmered all day long. It is a hearty, budget-friendly dish that consistently delivers on taste while requiring minimal active effort in the kitchen.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 8 servings 1x
- Category: dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
2 lbs Ground Turkey
2 cans (15 oz) Kidney Beans, rinsed and drained
2 cans (14.5 oz) Diced Tomatoes, fire-roasted
1 large Yellow Onion, diced
2 whole Bell Peppers, diced
3 tbsp Chili Powder
1 cup Beef-Style Broth (halal/alcohol-free)
Instructions
Dice the onions and bell peppers into uniform, bite-sized pieces.
Brown the ground turkey in a large non-stick skillet over medium-high heat until no longer pink.
Drain the excess fat from the skillet.
Combine the browned turkey, diced vegetables, beans, tomatoes, broth, and spices into the slow cooker basin.
Stir all ingredients thoroughly to combine.
Cover and cook on low for 4-6 hours until the vegetables are tender and flavors have melded.
Notes
For best results, use 90/10 lean ground turkey to ensure the meat stays juicy. Serve hot with optional toppings like shredded cheddar cheese, sour cream, or fresh cilantro. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://itisrecipes.com/turkey-crockpot-chili/