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Crock Pot Turkey Chili
Crock Pot Turkey Chili is a thick, hearty dinner with ground turkey, black beans, corn and tomatoes. It makes a big batch and freezes well.
Ingredients
- 2 pounds 93/7 lean ground turkey
- 1 large yellow onion diced
- 2 cloves garlic finely chopped
- 1 tablespoon olive oil
- 3 cups water
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) cans black beans rinsed
- 1 cup frozen corn
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chili powder
- 2 teaspoons cumin
Instructions
- Add olive oil, onion and garlic to a large skillet and saute 3 to 4 minutes until slightly tender. Add ground turkey and cook until done, crumbly and brown. Drain any extra fat.
- Add the meat mixture to the Crock Pot. Add the remaining ingredients starting with the water. Stir until blended.
- Cover and cook on high for 3 to 4 hours, or 6 to 8 hours on low.
Notes
Turkey choice: I use 93/7 turkey because it stays juicy. Lower or higher fat turkey works too, depending on what you prefer and have on hand.
Brown it well: Let the turkey get some color in the skillet before adding it to the crock pot. It adds lots of flavor.
Thicker chili: Cook it uncovered for the last 30 minutes if you’d like it thicker.
Storage: Keep leftovers covered in the fridge for up to 4 days, or freeze them for up to 3 months.
Nutrition
Serving: 1 | Calories: 366kcal | Carbohydrates: 37g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 494mg | Fiber: 11g | Sugar: 9g
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