A bowl of our slow cooker turkey chili is the perfect way to unwind at the end of the day. No matter how spicy or cheesy you make it, this dish is sure to become an instant favorite. Don’t forget to review the dish and let us know how you enjoyed it. Feel free to share any fun tips or ideas on how to add a signature twist to this hearty chili.
Sometimes at the end of a long day of work, you just want to come home, kick off your shoes, and have a hot bowl of chili waiting for you. Chili that’s hot, fresh, and hearty, not scooped out of a cauldron at a fast food chain. With this delicious slow cooker turkey chili recipe, your chili dreams can come true. You can prep it at night or in the morning before work and then pop it into the slow cooker on a low setting for 8 to 10 hours. Then, try to get some work done during the day as you eagerly anticipate the mouthwatering chili that’s waiting for you at home.
Ground turkey provides a hearty portion of protein and combines with 4 cups of kidney beans for the chili base. Throw in diced red bell pepper, garlic, and onion to round out the chili, and then add some flavorful seasoning with chili powder, ground cumin, and red chili flakes. Once you serve it up in the bowl, our Cabot Colby Jack or Cabot Monterey Jack is the perfect garnish for this tasty chili. Let it melt and mix it up with some fresh cilantro, oyster crackers, or Cabot Sour Cream to customize your bowl of chili however you like it. If you love your spicy foods, feel free to add a few dashes of your favorite hot sauce. You can make it as cheesy or spicy as you like—rest assured you’re going to love it. Be sure to rate and review the dish afterwards with your thoughts and comments on the recipe.
¼ cup canola oil
2 pounds ground turkey
2½ cups chopped white onion
5 cloves garlic, minced
1 cup finely diced red bell pepper
4 cups rinsed and drained kidney beans (about three 15.5-ounce cans)
½-1 cup chicken broth
3 tablespoons tomato paste
3 tablespoons chili powder, preferably “dark”
4 ½ teaspoons ground cumin
1 tablespoon red chili flakes
Salt and ground black pepper to taste
HEAT oil in large heavy skillet over medium-high heat; add turkey and cook, breaking up with spoon, until no longer pink.
ADD onion, garlic and red bell pepper and cook for 3 to 4 minutes longer. Scrape mixture into slow cooker.
ADD beans, ½ cup chicken broth, tomato paste, chili powder, cumin and red chili flakes, stirring to combine. Cover slow cooker and cook on low setting for 8 to 10 hours, adding more of remaining broth if needed toward end.
SEASON with salt and pepper. Serve in bowls topped with grated cheese and other garnishes.
Serve with Cabot Chipotle Cheddar Cornbread.
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