Slow Cooker Turkey Chili

This recipe for Slow Cooker Turkey Chili is healthy, hearty and packed with amazing flavour!

Ground turkey is a great lean, healthy  alternative to ground beef and can be substituted in most recipes. I do find ground turkey is a bit more bland so don’t be shy with the spices. I tend to prefer my chili more on the mild side but if you like it spicy add extra cayenne pepper and red pepper flakes.

I don’t think I’ve ever made any chili recipe the same way twice, so get creative adding your own flare to the recipe. Experiment with different types of beans or adding a variety of of veggies. Like your chili less thick, just add extra tomatoes to it. Slow Cooker Turkey Chili tastes even better the next day and freezes well so you may just want to double the recipe!

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Slow Cooker Turkey Chili

Lean ground turkey, a variety of beans and veggies simmered together with flavourful spices.

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Cook Time: 3 hours

Total Time: 3 hours

Servings: 8

Author: Laureen King

Ingredients

• 11/2 lbs ground turkey
• 1 tbsp olive oil
• 1 red bell pepper chopped
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 28 oz -794g can diced tomatoes not drained
• 1 14 oz - 398ml can red kidney beans drained and rinsed
• 1 14 oz - 398ml can pinto or Romano beans drained and rinsed
• 1 14 oz - 398ml can black beans drained and rinsed
• 11/2 cups frozen corn
• 1 tsp cumin
• 2 tsp unsweetened cocoa powder
• 1 tbsp chili powder
• ½ tsp paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper
• ½ tsp red pepper flakes
• 2 tsp Worcestershire sauce
• salt and pepper to taste

Instructions

• In large skillet heat oil, add ground turkey. Season with salt and pepper and cook until browned.
• Transfer to slow cooker.
• In same skillet add red pepper, onions, and garlic, cook until slightly tender.
• Transfer to slow cooker.
• Add tomatoes, beans and corn to slow cooker.
• Stir in cumin, cocoa powder, paprika, oregano, cayenne pepper, red pepper flakes and Worcestershire sauce.
• Season to taste with salt and pepper.
• Cook on low heat 3-4 hours or high heat 2-3 hours.

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