Crockpot Turkey Chili
I love crockpot recipes; set em and forget em. We served this chili in warm bowls with generous amounts of cheese and sour cream, paired with chips of course.
I love crockpot recipes; set em and forget em. We served this chili in warm bowls with generous amounts of cheese and sour cream, paired with chips of course.
- salt and pepper to taste
- sour cream
- 1/2 tsp garlic powder
- tortilla chips
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1 tsp cumin powder
- 1 lb lean ground turkey
- 1 medium purple onion
- 15 oz can black beans (drained and lightly rinsed)
- 15 oz can pinto beans with juice
- 15 oz can of white beans with juice
- 2-4 oz jar of diced jalapeã±os or green chilis (us
- 15 oz can diced tomatoes (seasoned or plain)
- 15 oz can corn or corn from 2 ears or corn (optional)
- 30-33 oz of tomato sauce
- colby jack cheese (shredded)
- Carbohydrate 4.28765249993557 g
- Cholesterol 47.7172465375 mg
- Fat 6.43185372023975 g
- Fiber 0.49767499931347 g
- Protein 10.615690975239 g
- Saturated Fat 1.93625097812234 g
- Serving Size 1 1 -10 (348g)
- Sodium 77.2836750895683 mg
- Sugar 3.7899775006221 g
- Trans Fat 0.638971758373309 g
- Calories 119 calories
Step-by-step
- In a large skillet over medium/high heat, add 1 Tbsp olive oil and sautee 1 lb ground turkey until cooked through.
- Add 1 medium finely diced purple onion along with 1 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1 tsp salt and 1/4 tsp pepper (You can adjust with more seasoning later).
- Saute until onions are softened and meat is lightly browned then transfer to a standard-sized crock pot.
- Add drained black beans, pinto beans with juice and white beans with juice.
- Also add diced jalapeños, 1 can diced tomatoes and corn (if using).
- Add tomato sauce and stir to combine.
- Set on low for 3-4 hours until piping hot.
- Taste and adjust for seasoning just before finished cooking.
My Easy Crockpot Turkey Chili: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, work deadlines, and the never-ending to-do list, the kitchen often takes a backseat. But I've learned a few tricks over the years to keep dinnertime simple and satisfying, and one of my absolute go-to methods is the slow cooker. This Crockpot Turkey Chili is a perfect example of how a little planning can yield big rewards on even the busiest of evenings.
This recipe isn't just about convenience; it's about flavor. The slow cooking process allows the spices to meld beautifully with the tender turkey and beans, creating a depth of taste that's hard to replicate with quicker cooking methods. The combination of earthy cumin, smoky chili powder, and fragrant oregano, all simmered together, produces a rich and complex chili that's both comforting and satisfying. And the best part? It’s incredibly versatile. I often adjust the spice level to suit my family's preferences, sometimes adding a bit more chili powder for a kick or opting for milder jalapeños instead of the spicier variety.
One of the things I love most about this chili is how easy it is to customize. Feel free to experiment with different beans – kidney beans, black-eyed peas, even lentils would work well. You can also add other vegetables like bell peppers, zucchini, or carrots for extra nutrients and color. For a heartier chili, try adding some chopped tomatoes with their juices. The possibilities are truly endless!
On busy weeknights, I often serve this chili with a dollop of sour cream or a sprinkle of shredded cheese for extra creaminess and flavor. A side of crunchy tortilla chips is always a welcome addition, too. Sometimes, when I have a little extra time, I'll prepare some cornbread muffins to complement the chili. It's a simple yet effective way to elevate the dining experience. The chili also makes fantastic leftovers; the flavors actually deepen overnight, making it even more delicious the next day. I often pack leftovers for my lunch the following day – it's the perfect way to enjoy a healthy and satisfying meal without spending hours in the kitchen.
Making this chili has become a weekly ritual in our household. It's a meal that brings us together, a warm and comforting dish that’s perfect for a busy weeknight or a cozy weekend evening. The ease of preparation, the incredible flavor, and the flexibility to customize the ingredients make this recipe a true winner in my book. I encourage you to give it a try – you might just find your new favorite go-to weeknight meal.
Beyond its practicality, this chili is a testament to the joy of simple cooking. It’s a reminder that delicious meals don't have to be complicated or time-consuming. With a little planning and a dash of creativity, even the busiest among us can enjoy a hearty and flavorful meal that nourishes both body and soul. So grab your crockpot, gather your ingredients, and get ready to experience the magic of this easy and satisfying Crockpot Turkey Chili.
Serving Suggestions:
- Top with shredded cheese (Colby Jack, cheddar, or Monterey Jack are all great choices)
- Add a dollop of sour cream or Greek yogurt
- Serve with crunchy tortilla chips or cornbread
- Garnish with fresh cilantro or green onions
- Pair with a side salad for a complete meal
Make-Ahead Tip: This chili tastes even better the next day! Make a big batch on the weekend and enjoy it throughout the week for quick and easy lunches or dinners.
Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Allow the chili to thaw completely in the refrigerator before reheating.
