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- 1 pound ground turkey - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (28 oz) diced tomatoes, with juice Ground turkey gives this chili a lean protein boost. I love using canned beans because they save time. Black beans and kidney beans add texture and flavor. Diced tomatoes bring moisture and a rich taste. - 1 onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano Onions and garlic create a solid base. They add great flavor when sautéed. I like using bell peppers for sweetness and crunch. The spices—chili powder, cumin, smoked paprika, and oregano—blend perfectly for warmth and depth. - Chopped cilantro - Avocado, shredded cheese, and sour cream Toppings make the meal fun and fancy. Chopped cilantro gives a fresh taste. Creamy avocado and shredded cheese add richness. A dollop of sour cream brings it all together, making every bite delightful. Sautéing onion and garlic Start by heating olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic. Sauté them until they smell good and the onion turns translucent, which takes about 3-4 minutes. Browning the turkey Next, add 1 pound of ground turkey to the skillet. Use a spoon to break it apart. Cook it until it's brown and no longer pink, which takes around 5-7 minutes. This step adds great flavor to your chili. Transferring to the slow cooker Once the turkey is browned, transfer it to your slow cooker. This keeps all those tasty juices and flavors in one pot. Adding all ingredients Now, add the following ingredients to the slow cooker: - 1 can (28 oz) diced tomatoes with juice - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 diced bell pepper (red or green) - 1 to 2 cups corn (fresh, frozen, or canned) - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste Stir everything together until well mixed. Low vs high cooking settings Cover the slow cooker. You can cook your chili on low for 6-8 hours or on high for 3-4 hours. Both options work well, but low will deepen the flavors. Checking for doneness After the cooking time, check if the chili is bubbly and thick. Give it a taste and adjust the seasonings if needed. Enjoy the rich flavors you’ve created! To make your turkey chili shine, focus on adjusting seasonings. Start with two tablespoons of chili powder. Taste and add more if you want more warmth. Cumin and smoked paprika add depth, so use them wisely. If you find your chili too spicy, add a bit of sugar or honey to balance it out. Balancing heat levels is key. If you like heat, consider adding diced jalapeños. For a milder taste, skip these. You can also use less chili powder for a gentler flavor. Prepping ingredients in advance saves time. Chop the onion and garlic the night before. Store them in the fridge to keep them fresh. You can even brown the turkey ahead of time. Just reheat it before adding to the slow cooker. Using frozen vegetables is another great tip. Frozen corn or bell peppers work well. They save you time and still taste great. Just toss them in frozen. They’ll cook perfectly in the slow cooker. Get creative with serving ideas! Serve your chili in bowls topped with fresh cilantro. Diced avocado adds creaminess. Shredded cheese and a dollop of sour cream make it extra special. For side dish recommendations, consider serving with cornbread. It’s a classic combo! You could also serve tortilla chips for crunch. They add a nice texture contrast to your hearty chili. {{image_2}} You can change the meat in this chili. Ground beef or chicken works well. Both add great flavor. You can also swap the beans. Try using pinto beans or chickpeas for a twist. Mixing different beans adds color and texture. Want some heat? Add jalapeños or hot sauce. This will make your chili spicy and fun. You can also change the spices. Try adding cayenne pepper or coriander. These spices can give your chili a new taste. Experiment and find what you like best. If you need gluten-free options, this recipe is easy to adjust. All the ingredients listed are naturally gluten-free. Just check the canned goods for gluten-free labels. For a vegetarian version, skip the ground turkey. You can use lentils or more beans instead. This still keeps your chili hearty and filling. To store leftovers, let the chili cool first. Transfer it to an airtight container. This keeps it fresh and tasty. Place it in the fridge. Enjoy it within three to four days. When you’re ready to eat, reheat the chili on the stove or in the microwave. Stir it well to warm evenly. You can freeze portions for later use. Divide the chili into smaller containers. This makes it easy to thaw just what you need. Use freezer-safe bags or containers. Label them with the date. Chili can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat in the microwave or on the stove until hot. How long does slow cooker turkey chili last? In the fridge, it lasts three to four days. In the freezer, it can last up to three months. Always check for signs of spoilage. If it smells off or looks strange, throw it away. Enjoy your chili while it’s fresh for the best taste! Yes, you can make this chili ahead. To store, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. For longer storage, freeze it in portions. Just remember to label the container with the date. When you are ready to enjoy it, thaw it overnight in the fridge. The chili can be mild or spicy, depending on your taste. The base recipe is not very hot. If you want more heat, you can add jalapeños or hot sauce. For a milder version, skip the spicy toppings. Always taste as you go. Adjust the spice to fit your family's preferences. Yes, you can cook this chili on the stove. Start by sautéing the onion and garlic in a pot. Then, brown the turkey as you would in the slow cooker. After that, add all other ingredients to the pot. Simmer on low heat for about 30-40 minutes. Stir often to avoid sticking. This method is faster but just as tasty! You've learned how to make slow cooker turkey chili with easy steps. We covered the key ingredients, like ground turkey and beans. You now know how to prep and cook the chili for the best taste. Don't forget to try variations and toppings for extra flavor. With these tips, your meals will be great. Enjoy making and sharing this chili with others!

Slow Cooker Turkey Chili

Discover a heartwarming recipe for Hearty Slow Cooker Turkey Chili that's perfect for any gathering! Made with ground turkey, beans, and vibrant veggies, this dish is packed with flavor and nutrition. It simmers in your slow cooker, giving you more time to relax while it cooks. Ideal for a comforting meal, it’s easy to customize with your favorite toppings. Click to explore the full recipe and enjoy a cozy bowl today!
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Ingredients
  

1 pound ground turkey

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (28 oz) diced tomatoes, with juice

1 onion, finely chopped

2 cloves garlic, minced

1 bell pepper (red or green), diced

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 to 2 cups corn (fresh, frozen, or canned)

Salt and pepper to taste

1 tablespoon olive oil

Optional toppings: chopped cilantro, avocado, shredded cheese, sour cream

Instructions
 

In a skillet over medium heat, add olive oil and sauté the chopped onion and garlic until fragrant and translucent, about 3-4 minutes.

    Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, approximately 5-7 minutes.

      Transfer the turkey mixture to the slow cooker.

        To the slow cooker, add the diced tomatoes (with juice), black beans, kidney beans, diced bell pepper, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper.

          Stir all the ingredients together until well combined.

            Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is bubbly and thickened.

              Taste and adjust seasonings if necessary before serving.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6

                  - Presentation Tips: Serve in bowls topped with fresh cilantro, diced avocado, shredded cheese, and a dollop of sour cream for a creamy finish.