Crockpot Turkey Chili
Crockpot Turkey Chili is one of the first things I learned how to (successfully) cook as an adult. I really wasn’t much of a cook. I could mess up boxed macaroni and cheese.
When I started living on my own, I had no choice but to figure out how to feed myself. I stumbled across a version of this recipe and was hooked by how easy it was to prepare in the morning before work and the wonderful smell that would waft through my kitchen come dinner time.
I’ve customized it quite a bit since then, but it continues to fill our bellies at least once a month (it also makes a great freezer meal) I like to serve it with a dollop of sour cream or this cheesy corn bread.
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Crockpot Turkey Chili is not too spicy, perfectly seasoned, with just the right ratio of meat to beans. It’s popping with flavor and perfectly guilt free, thanks to the lean ground turkey. Just a little bit of prep in the morning and dinner (plus leftovers) are ready and waiting when you get home in the evening.
- 2 lbs. ground turkey
- 1 cup chopped onion
- 1 green bell pepper, chopped
- 3 ribs celery, chopped
- 1 large (28 oz) can crushed tomatoes
- 2 cans red kidney beans, rinsed and drained
- 1 (8 oz) can tomato sauce
- 3 tsp chilli powder
- 1 tsp black powder
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- 3-4 shakes red pepper flakes
- 2 jalapeños
- In a large skillet, brown the ground turkey and chopped onion. Meanwhile, cut the jalapeños lengthwise, remove the seeds, and cook under the broiler for 5-7 minutes. Once the jalapeños are blackened around the edges, remove the stem and chop them up. Combine all ingredients in a slow cooker and cook on LOW for 7-8 hours.