Description
A flavorful and healthy slow cooker turkey chili packed with spices, vegetables, and lean ground turkey. Perfect for an easy, hearty meal with customizable toppings like shredded cheese, avocado, and Greek yogurt.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 poblano pepper, seeds removed and diced
- 3 cloves garlic, minced
- 1 1/2 pounds lean ground turkey (93/7%)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 1 finely chopped chipotle chile + 2 tablespoons adobo sauce
- 1 teaspoon kosher salt, or to taste
- 4 ounces diced green chiles
- 1 cup fire roasted corn or regular sweet corn
- 28 ounces crushed fire roasted diced tomatoes
- 15 ounces kidney beans, drained and rinsed
- 2 cups low sodium chicken broth
Toppings (optional)
- Shredded cheese
- Green onions
- Cilantro
- Greek yogurt or sour cream
- Avocado
- Tortilla chips
Instructions
- Sauté Vegetables: Preheat a skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add diced yellow onion, diced poblano pepper, and minced garlic. Sauté for about 3 minutes until the vegetables have softened, then transfer them to the slow cooker.
- Cook Turkey: In the same skillet, add the lean ground turkey and crumble it while cooking. Season with salt and pepper and cook until browned and fully cooked through. Transfer the cooked turkey to the slow cooker.
- Add Remaining Ingredients: Pour in the chili powder, ground cumin, oregano, ground coriander, chopped chipotle chile with adobo sauce, diced green chiles, corn, crushed fire roasted diced tomatoes, kidney beans, and low sodium chicken broth into the slow cooker. Stir everything together well to combine.
- Slow Cook: Cover the slow cooker with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours to allow flavors to meld and chili to thicken.
- Serve: Spoon the chili into bowls and top with shredded cheese, sliced green onions, cilantro, avocado, tortilla chips, and a dollop of Greek yogurt or sour cream as desired. Serve warm and enjoy.
Notes
- For extra heat, add more chipotle chiles or a dash of hot sauce.
- You can substitute kidney beans with black beans or pinto beans.
- If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use ground chicken or lean beef as alternatives to ground turkey.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
