Slow Cooker Turkey Chili
Chili isn’t necessarily all that ground-breaking imagination-wise, but I created my own version of slow cooker turkey chili that Mick and I love. In the winter months I make this several times a month, and during the summer it’s a quick, easy meal that doesn’t require turning on the oven.
You’ll need one package ground turkey, two cans black beans, one can diced tomatoes, an onion, 2 cloves garlic, olive oil (not shown), chili powder, ground cumin, ground chipotle, ancho chili powder, and garlic salt.
Chop that onion and garlic up.
Heat about one tablespoon of olive oil over medium heat and add the onions and garlic.
Add the ground turkey and let it cook.
Meanwhile, drain and rinse your beans.
Mix up your spices: 2 tbs chili powder, 1 tsp garlic salt, 1 tsp ground cumin, 1 tsp ancho chili powder, and 1 tsp chipotle powder. This mix will result in a fairly spicy chili. If you prefer a mild chili, start by decreasing the ancho chili powder to 1/2 tsp or omitting it altogether. Chipotle adds a lovely smokey flavor but you can adjust the amount of that too as it does contribute to the spiciness.
Put everything into your slow cooker and stir it up.
Cook on low for 6 hours or high for 4 hours. When it’s done, taste for salt. Add more garlic salt if needed.
Serve with all the fixings: sour cream, shredded cheddar cheese, chopped onion, chopped jalapenos, etc.
1 tbs olive oil
1 lb ground turkey
2 15 oz cans kidney beans, drained and rinsed
1 14.5 oz can diced tomatoes
2 cloves garlic, finely chopped
1 small onion, finely chopped
2 tbs chili powder
1 tsp garlic salt (or to taste)
1 tsp ground cumin
1 tsp ancho chili powder (or to taste)
1 tsp chipotle powder (or to taste)
Heat a large pot on medium and add olive oil. Saute onion, and garlic until soft, about 2-3 minutes. Add ground turkey and mix thoroughly. Heat until turkey is cooked through.
Add cooked turkey, beans, diced tomatoes, garlic salt, chili powder, cumin, ancho chili pepper, and chipotle powder to slow cooker. Mix thoroughly and cook on low for 6 hours or on high for 4 hours.
Check for flavor and add garlic salt if needed. Serve with condiments: fresh cilantro, sour cream, chopped onions, cheddar cheese, etc.