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–+ servings
Crockpot Turkey Chili

Comforting Crockpot Turkey Chili for Cozy Nights

A warm and satisfying Crockpot Turkey Chili perfect for chilly nights, packed with protein and fiber.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tbsp Extra Virgin Olive Oil Adds flavor and helps with cooking; substitute with avocado oil or melted butter if needed.
  • 16 oz Ground Turkey Main protein source; can swap for ground chicken or lean beef.
  • 1 large White Onion, Diced Adds sweetness; substitute with yellow onion or shallots.
  • 1 Red Bell Pepper, Diced Boosts sweetness; any color bell pepper works.
  • 1 medium Zucchini, Diced Increases nutrition; swap with yellow squash or carrots.
For the Liquid and Texture
  • 28 oz Diced Tomatoes Provides moisture; crushed or fresh tomatoes can work as alternatives.
  • 15 oz Black Beans, Drained and Rinsed Adds fiber; try pinto or kidney beans.
  • 15 oz Corn Kernels, Drained Adds sweetness; fresh or frozen corn can be used.
  • 2 tbsp Tomato Paste Intensifies tomato flavor; ketchup can be a substitute.
For Spicing It Up
  • 4 Garlic, Minced Imparts a robust flavor; use garlic powder as a quick substitute.
  • 2 tsp Chili Powder Provides heat; substitute with chipotle powder.
  • 2 tsp Cumin Adds an earthy note; coriander can be used.
  • 1 tbsp Paprika Offers rich color and sweetness; choose sweet or smoked.
  • ½ tsp Salt Enhances flavor.
  • ½ tsp Black Pepper Adds mild heat.
  • ½ tsp Red Pepper Flakes Increases spiciness; use hot sauce as an alternative.

Equipment

  • Crockpot
  • Sauté Pan

Method
 

Cooking Instructions
  1. In a large sauté pan, heat olive oil over medium heat. Add ground turkey and cook for 7-10 minutes until golden brown.
  2. Transfer turkey to the crockpot and stir in chili powder, cumin, paprika, garlic, salt, pepper, and red pepper flakes.
  3. Add diced onion, red bell pepper, zucchini, and drained corn to the crockpot and stir well.
  4. Pour in black beans, diced tomatoes, and tomato paste. Stir to combine well.
  5. Cover crockpot and set to cook on low for 8-9 hours, or high for 4-5 hours. Stir occasionally if possible.
  6. Serve hot with optional toppings like sour cream or shredded cheese.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 5 days. This chili freezes well for up to 3 months.

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