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Per serving
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- 1
Brown the turkey
In a large nonstick skillet, cook the ground turkey, finely chopped green pepper, and finely chopped red onion over medium heat, breaking into crumbles, until turkey is no longer pink. Add the minced garlic and cook 1 minute longer. Drain.
- 2
Load the slow cooker
Transfer the turkey mixture to a 4-qt. slow cooker. Stir in the diced tomatoes (undrained), rinsed and drained kidney beans and black beans, chicken broth, thawed frozen corn, tomato paste, chili powder, pepper, cumin, and garlic powder.
- 3
Cook low and slow
Cover and cook on low for 4–5 hours, until heated through and the flavors have melded. Serve with reduced-fat sour cream and fresh cilantro if desired.
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Big-Batch Slow-Cooker Turkey Chili
Created by: SundayPrepCo
Ingredients
- 1 lb lean ground turkey
- 1 green pepper
- 1 red onion
- 2 garlic cloves
- 28 oz diced tomatoes
- 16 oz kidney beans
- 15 oz black beans
- 14 1/2 oz reduced-sodium chicken broth
- 1 3/4 cup frozen corn
- 6 oz tomato paste
- 1 tbsp chili powder
- 1/2 tsp black pepper
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
Instructions
- Brown the turkeyIn a large nonstick skillet, cook the ground turkey, finely chopped green pepper, and finely chopped red onion over medium heat, breaking into crumbles, until turkey is no longer pink. Add the minced garlic and cook 1 minute longer. Drain.
- Load the slow cookerTransfer the turkey mixture to a 4-qt. slow cooker. Stir in the diced tomatoes (undrained), rinsed and drained kidney beans and black beans, chicken broth, thawed frozen corn, tomato paste, chili powder, pepper, cumin, and garlic powder.
- Cook low and slowCover and cook on low for 4–5 hours, until heated through and the flavors have melded. Serve with reduced-fat sour cream and fresh cilantro if desired.