Turkey Chili In The Crockpot
Healthy, delicious Turkey Chili In The Crockpot is easy to make. Slow cooked to perfection, filling and hearty.
Servings: 4 servings
Equipment
- Large 6-7 Qt Crock Pot
- large skillet
Ingredients
- 1-1.5 lb lean ground turkey *see notes
- ½ cup onion, chopped
- 2 15.5 oz cans red kidney beans
- 2 15.5oz cans dark red kidney beans
- 1 15.5oz cans black beans
- 1 28 oz can peeled crushed Italian tomatoes
- 1 14.5 oz can diced tomatoes
- 2 4 oz can diced green chilis
- 1 jalapeño, diced
- 2 cup zucchini, diced about 2 zucchini
- 3 cloves garlic, mined
- ⅓ cup chili powder *more as needed
- 1 tsp dried oregano
- 1 Tbsp paprika
- 1 Tbsp cumin
- ½ tsp black pepper or red pepper flakes *more as needed
- 1 tsp salt *more as needed
- 1-2 cups water *add as needed.
- 1 Tbsp Worcestershire sauce
Instructions
- In a large skillet, add a spritz of oil and cook the ground turkey. Add 1/2 tsp of salt and 1/2 tsp pepper to the meat. Brown for about 4-6 minutes. Set it aside. Turn the crockpot on high.
- Add the canned tomatoes, rinsed beans, diced jalapeño, canned green chiles, Worcestershire sauce, onions, seasonings, 1-2 cups water, zucchini and other veggies (if using others) to the crockpot. Stir well. Add the ground meat to the mix. Cook on high for 3-4 hours or on low for 4-5 hours. You can cook this on low for up to 6 hours and it will still be delicious. Taste the mix and decide if you need to add some more chili powder, salt or oregano.
- Once the chili has simmered and cooked add it to bowls with choice of toppings and enjoy!
- You can cook this recipe in a soup pot over the stove as well. Just start with browning the meat in the soup pot, and then add all other ingredients to the browned meat and simmer for about 2-3 hours on medium/low.
Notes
*ground beef or chicken or shredded chicken will also work well.
*You can add any leftover veggies in your fridge to this recipe. I often use up leftover kale and spinach in my chili.
Topping Ideas: shredded cheese, chopped cilantro, salsa, corn chips, avocado slices, green onions, sour cream and more!
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5cups | Calories: 223kcal | Carbohydrates: 16g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 1097mg | Potassium: 990mg | Fiber: 8g | Sugar: 4g | Vitamin A: 6159IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 6mg