Slow Cooker Turkey Chili
1fat
1protein
1starch
2vegetable
What's better than a warm bowl of classic chili on a cold day? Try this recipe to get lots of veggies along with added protein and warming spices to satisfy your senses!
1 1/2 cups chili
4 hours 20 minutesIngredients
4 servings
- Ground Turkey1 pound
- Onion, diced1 cup
- Green bell pepper, diced1 cup
- Carrot, diced1/2 cup
- Celery, diced2 stalks
- Garlic cloves, sliced5 cloves
- Jalapeno pepper, diced (optional)1 pepper
- Tomato paste2 tablespoons
- Chili powder1 1/2 teaspoon
- Cumin powder1 teaspoon
- Dried oregano1/2 teaspoon
- Black pepper1 teaspoon
- Salt1 1/2 teaspoon
- Kidney beans1 can (15 ounce)
- Diced tomatoes1 can (28 ounce)
- Chicken broth1 1/2 cups
- Olive oil4 teaspoons
Directions
- 1Add onion, bell pepper, carrot, celery, garlic, and jalapeno to a large frying pan with a dash of olive oil. Cook over medium heat for 5 minutes, until softened. Add tomato paste and stir to coat the veggies.
- 2Add all spices including salt and pepper to the pan and cook for 1 minute further. Add turkey and cook for 2 more minutes, stirring occasionally. (Cooking note: the turkey should not be fully cooked at this point or it will come out dry after slow cooking for 4hrs)
- 3Carefully add the contents of the pan into a slow cooker. Add crushed tomatoes, kidney beans and chicken broth. Put the lid on the slow cooker and cook on low heat for 4 hours.
- 4After 4 hours if the chili is too thick for your preference, add a touch more of chicken broth. If the chili is too thin, remove the lid from the crockpot and cook a further 20-30 minutes on high.
- 5Serve chili hot and topped with optional cilantro, shredded cheese and sour cream (toppings not included in food group counts)
