Yield: 6 -8 servings
Crockpot Turkey Chili
Crockpot Turkey Chili is a lighter take on a delicious chili packed with beans and seasonings that become more flavorful the slower and longer they cook.
Ingredients
- 2 pounds ground turkey
- 1 medium yellow onion, diced
- 1 bell pepper, seeded and diced (any color)
- 1 ½ cups chicken broth
- 2 (10 oz) cans Rotel (do not drain)
- 1 (16 oz) can dark red kidney beans, rinsed and drained
- 1 (16 oz) can pinto beans, rinsed and drained
- 1 (16 oz) can garbanzo beans, rinsed and drained
- 1 cup frozen corn, fresh or canned will also work
- 4 tablespoons chili seasoning
- 1 tablespoon Worcestershire sauce
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Instructions
- In a medium size skillet, cook the ground turkey, breaking apart the meat as it cooks, until browned and crumbly.
- Add the cooked turkey to the crockpot along with the remaining ingredients. Stir to combine and place the lid on the crockpot.
- Cook on low for 4 to 6 hours or on high for 6 to 8 hours. When ready to serve, stir well and serve in bowls with your favorite toppings.
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Notes
Store: Make sure it's fully cooled before storing to prevent spoilage. Then store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze: Transfer cooled chili to air-tight freezer safe bags. Freeze up to 3 months. For best results, thaw overnight in the fridge before reheating.
Reheat: Reheat in the microwave or on the stovetop. If the chili has become thick, add a little broth to thin it out again to your desired consistency.
Beans: You can use any type of canned beans you have in your pantry, except sweet baked beans. If using chili beans in a savory chili sauce, do not rinse beans and you may want to cut your seasonings in half.
Nutrition
Serving: 1, Calories: 468kcal, Carbohydrates: 28g, Protein: 37g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 14g, Cholesterol: 130mg, Sodium: 450mg, Fiber: 6g, Sugar: 3g