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Crockpot Turkey Chili

Once the weather cools down, it's chili time! This turkey chili is a go-to in the fall and winter. It's a hearty and delicious way to warm up on a chilly day. Start it in the afternoon, and dinner will be ready to go. Don't forget to add on a slice of fresh cornbread for the perfect comforting meal. Enjoy the flavors of the season in every spoonful.
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Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 lb. lean ground turkey
  • 1 large onion
  • 2 sweet bell peppers
  • 2 cans tomato sauce 15 oz.
  • 2 cans diced tomatoes 15 oz.
  • 1 can dark red kidney beans 15 oz.
  • 1 can black beans 15 oz.
  • 1 can sweet corn 15 oz.
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 - 2 tsp olive oil

Equipment

  • Crockpot

Method
 

  1. Finely dice the onion and bell peppers.
  2. In a large skillet, heat olive oil over medium heat. Brown the ground turkey, onion, and bell peppers in the skillet until the turkey is no longer pink. Drain any excess juices.
  3. Place the cooked turkey, onion, and bell peppers into the bottom of the crockpot.
  4. Add the tomato sauce, diced tomatoes, and sweet corn to the crockpot. Drain and rinse the dark red kidney beans and black beans, then add them to the crockpot.
  5. Sprinkle the cumin and chili powder over the ingredients in the crockpot and stir well to combine.
  6. Cook on low for 6 hours or on high for 4 hours. Be sure to stir the mixture occasionally to ensure even cooking.
  7. Serve your delicious turkey chili and customize it with toppings like dairy-free sour cream, dairy-free cheese, olives, corn chips, or your favorite extras!