Crockpot Turkey Chili Recipe
Crockpot turkey chili is slow cooked all day with ground turkey, jalapenos, red kidney beans, and loads of spices. This is a turkey chili recipe you do not want to miss!
Servings: 6 servings
Calories: 905kcal
Equipment
Ingredients
- 2 pounds ground turkey
- 1 medium yellow onion chopped
- 2 jalapeños
- 1 green bell pepper chopped
- 3 ribs celery chopped
- 1 28-ounce can crushed tomatoes
- 2 15.5-ounce cans red kidney beans, rinsed and drained
- 1 8-ounce can tomato sauce
- 1 tablespoon chilli powder
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1/2 teaspoon cayenne pepper
Instructions
- Heat a large skillet over medium-high heat.
- Add the ground beef and onion. Cook, stirring ocassionally, until browned. About 7 minutes.
- Set oven to broil. Line a baking sheet with foil.
- Cut the jalapenjos in half, length wise. Place on baking sheet, cut side up.
- Place baking sheet with jalapenos in the oven and broil until blackend around the edges, about 5 minutes. (watch them carefully!)
- Remove the jalapenos from the oven. Let them cool slightly and dice them up.
- Combine all ingredients in the crockpot and cook on low for 7-8 hours.
- Remove from heat and serve hot.
Notes
- Chili can be refrigerated overnight and served warmed the next day. Turkey chili can be frozen up to 3 months.
- For less heat, remove seads from jalapenos before broiling.
Nutrition
Serving: 2cups | Calories: 905kcal | Carbohydrates: 95g | Protein: 56g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Cholesterol: 194mg | Sodium: 838mg | Fiber: 9g | Sugar: 73g