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- 1 pound ground turkey - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), chopped - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 2 tablespoons tomato paste - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup corn (fresh, frozen, or canned) - 1 tablespoon olive oil - Fresh cilantro, for garnish - Optional toppings: sour cream, shredded cheese, diced green onions This chili packs a healthy punch. Each serving offers: - Calories: 300 - Protein: 24g - Carbohydrates: 34g - Fiber: 10g - Fat: 10g This dish is high in protein from the turkey and beans. Plus, it has fiber from the beans and corn, making it filling. You can swap ingredients for a twist: - Use ground chicken instead of turkey for a lighter option. - Replace black beans with pinto beans for a different taste. - If you can’t find crushed tomatoes, diced tomatoes work well too. - Fresh herbs like parsley can replace cilantro for a milder flavor. These changes keep the chili tasty while catering to your pantry. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 pound ground turkey - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, chopped - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 2 tablespoons tomato paste - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - Salt and pepper to taste - 1 cup corn - 1 tablespoon olive oil - Fresh cilantro, for garnish Chop the onion, garlic, and bell pepper. This will add texture and flavor. Drain and rinse the beans to remove excess sodium. Heat a skillet on medium. Add the olive oil. Sauté the onion and bell pepper for about five minutes. Then, add the minced garlic and cook for one more minute. Transfer these veggies to the slow cooker. In the same skillet, brown the ground turkey until fully cooked. This should take about 7 to 10 minutes. Add the turkey to the slow cooker. Now, add the black beans, kidney beans, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, and corn. Stir everything until mixed well. This step is key for even flavor. Season with salt and pepper to taste. Cover the slow cooker with its lid. Cook on low for 6 to 8 hours. If you’re short on time, you can cook on high for 3 to 4 hours. The chili is done when it’s heated through and the flavors meld together. Serve hot and garnish with fresh cilantro. You can also offer toppings like sour cream or cheese for extra flavor. Enjoy your meal! To boost the flavor of your slow cooker turkey chili, think layers. Start with sautéing the onion and bell pepper in olive oil. This step brings out their natural sweetness. Add garlic at the end to keep its punch. Try using fresh herbs like cilantro or parsley. They add brightness at the end. If you want more heat, adjust the cayenne pepper. Add lime juice for a fresh twist. You can also add a splash of soy sauce or Worcestershire sauce for depth. These small tweaks make a big difference in taste. If your chili turns out too watery, try adding more beans or corn. You can also mix in a little cornmeal to thicken it. If it tastes bland, add more chili powder, cumin, or salt. Taste as you go! If your chili is too spicy, balance it with a dollop of sour cream. It cools down the heat nicely. Don’t worry if the beans are hard. They just need more time to cook. For best results, choose a good slow cooker. Make sure it holds heat well. Always chop your veggies into even pieces. This helps them cook evenly. Layer your ingredients for a richer taste. Start with meat and spices at the bottom, then add veggies and beans. This method keeps flavors strong. Avoid lifting the lid while cooking. Every time you peek, you let heat escape. Lastly, let your chili rest for a few minutes before serving. This allows the flavors to meld beautifully. Pro Tips Use Lean Turkey: Opt for lean ground turkey to keep the chili healthy without sacrificing flavor. Customize the Heat: Adjust the cayenne pepper to your spice preference; start with less and add more if desired. Add Extra Veggies: Enhance nutrition and flavor by adding extra vegetables like zucchini or spinach. Let It Rest: For the best flavor, let the chili sit for 30 minutes after cooking before serving, allowing the flavors to meld. {{image_2}} You can easily make a vegetarian version of slow cooker chili. Start with the same base. Replace the ground turkey with a mix of beans. Use more black beans, kidney beans, or even chickpeas. Add extra veggies like zucchini or mushrooms for texture. You can also add lentils for a hearty feel. Adjust the spices to keep the flavor punchy. You can control the heat level of your chili. For a spicy chili, add more cayenne pepper or diced jalapeños. You could also use hotter chili powder. If you prefer mild, cut the cayenne completely. You can even leave out the chili powder. Always taste as you go to find your perfect balance. Chili is a great dish for using up veggies. Feel free to mix in corn, carrots, or even sweet potatoes. Bell peppers add color and sweetness, but you can try others, too. Green beans or spinach stir in nicely right before serving. Experimenting with veggies keeps each pot unique and delicious. After cooking your chili, let it cool first. Place it in an airtight container. Store it in the fridge for up to five days. Make sure to label the container with the date. This will help you keep track of how long it has been stored. You can freeze chili for longer storage. Use freezer-safe containers or bags. Chili can last up to three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Reheat in the microwave or on the stove until it's hot. Stir well to ensure even heating. Always store leftovers within two hours of cooking. This keeps your food safe to eat. If you leave it out longer, bacteria can grow. Divide large amounts into smaller containers. This helps cool the chili faster and keeps it fresh. Enjoy your tasty leftovers! To add more heat, use more cayenne pepper. Start with one teaspoon. Taste it. If you want more spice, add more. You can also add chopped jalapeños or hot sauce. Both will boost the heat and flavor. Adjust to fit your taste! Yes, you can use ground beef, chicken, or turkey. Each meat gives a different flavor. If you use beef, choose lean cuts to keep it healthy. For chicken, use ground or diced breast. Each option will still taste great in the chili. Turkey chili pairs well with many sides. Try serving it with cornbread or rice. You can also serve it with tortilla chips for a nice crunch. A fresh salad is a great side too. Top your chili with cheese or sour cream for extra flavor! Turkey chili lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down first before you store it. If you can’t eat it in time, freeze it! It will last 2 to 3 months in the freezer. In this blog post, we explored how to make delicious slow cooker turkey chili. We covered all the key ingredients, helpful cooking steps, and gave specific tips to enhance flavor. You learned about tasty variations and safe storage methods. Slow cooking is a fun way to create tasty meals easily. With the right tips, you’ll impress your family and friends with your chili skills. Enjoy your cooking adventure!

Spicy Slow Cooker Turkey Chili

A hearty and spicy chili made with ground turkey, beans, and tomatoes, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 8 hours
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • to taste salt and pepper
  • 1 cup corn
  • 1 tablespoon olive oil
  • to garnish fresh cilantro
  • to taste optional toppings: sour cream, shredded cheese, diced green onions

Instructions
 

  • In a skillet over medium heat, add the olive oil and sauté the chopped onion and bell pepper until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  • Transfer the sautéed vegetables to the slow cooker. In the same skillet, brown the ground turkey until fully cooked, then add it to the slow cooker as well.
  • Add the black beans, kidney beans, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, and corn into the slow cooker. Stir until all ingredients are evenly mixed.
  • Season with salt and pepper to taste.
  • Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until heated through and flavors melded.
  • Serve hot, garnished with fresh cilantro and your choice of optional toppings.

Notes

Adjust the cayenne pepper to taste for desired spiciness.
Keyword chili, slow cooker, spicy, turkey