Slow Cooker Turkey Chili
My favorite slow cooker turkey chili – plus stove top directions, too!
As most of you know, I could care less about football – but I always loved getting together with friends to “watch” the game, and I especially love a big warm bowl of CHILI!
I’ve been making this version of chili for years now, and it really never disappoints. It is wildly easy, you can adjust the seasonings to make it as mild or as spicy as you like it, and I even have a tip for how to make it meatier, which is always a popular choice when you’re feeding a bunch of hungry men.
While you can always make chili on the stove (I provide instructions for that below!), I love that after a few quick steps, you can cook this right in your slow cooker. No need to stir or check on it or reduce the heat. Just let it go for 4 hours!
Trust me, your kitchen will smell amazing by the time it’s done. THE BEST! Then all that’s left is to top your bowl with cheese, avocado, or any other toppings and dig in!
how to make slow cooker turkey chili
ingredients
1/2 tbsp olive oil
1 onion
2 cloves garlic
1 lb ground turkey
3 raw pork or turkey sausages, casings removed
1 red pepper
28 oz can crushed tomatoes
1 can kidney beans, drained
1 can black beans, drained
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp cayenne pepper (or adjust according to your spicy tolerance!)
1/2 cup red wine
2 cups vegetable broth
salt and pepper
step one
Dice the onion. Cook in olive oil over medium heat.
step two
When they start to soften, add the ground turkey and sausage (remove casings). Continue cooking until the meat is cooked through, breaking it up as it cooks.
step three
Chop the red pepper and mince the garlic.
step four
Add cooked turkey/onions, chopped red pepper, minced garlic, crushed tomatoes, kidney beans, black beans, red wine, broth, spices, and salt and pepper to the slow cooker. Stir to combine.
step five
Cover and cook on high for 4 hours.
step six
Give the soup a taste to see if you need to adjust the seasonings at all. Add more chili power, cumin, cayenne, salt, and/or pepper until it’s exactly as you like it.
step seven
Top with shredded cheese and any other toppings you like!
Stovetop Directions:
Don’t have a crockpot? Don’t worry! Here’s how you make it on the stove.
1. Cook diced onion in olive oil over medium heat.
2. When they start to soften, add ground turkey and sausage (remove casings). Break it up as it cooks.
3. Add chopped red pepper and minced garlic and stir everything together.
4. Add red wine and cook for 2-3 minutes, until it has reduced down.
5. Then add tomatoes, drained kidney beans and black beans, broth, and spices.
6. Simmer for at least 30 minutes, until the red peppers are soft. Adjust the seasonings to your liking and enjoy!
Slow Cooker Turkey Chili
Ingredients
- 1/2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 lb ground turkey
- 3 raw pork or turkey sausages, casings removed
- 1 red pepper
- 28 oz can crushed tomatoes
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tbsp cayenne pepper (or adjust according to your spicy tolerance!)
- 1/2 cup red wine
- 2 cups vegetable broth
- salt and pepper
Instructions
1. Dice the onion. Cook in olive oil over medium heat.
2. When they start to soften, add the ground turkey and sausage (remove casings). Continue cooking until the meat is cooked through, breaking it up as it cooks.
3. Chop the red pepper and mince the garlic.
4. Add cooked turkey/onions, chopped red pepper, minced garlic, crushed tomatoes, kidney beans, black beans, red wine, broth, spices, and salt and pepper to the slow cooker. Stir to combine.
5. Cover and cook on high for 4 hours.
6. Give the soup a taste to see if you need to adjust the seasonings at all. Add more chili power, cumin, cayenne, salt, and/or pepper until it's exactly as you like it.
7. Top with shredded cheese and any other toppings you like!
Notes
Stovetop Directions:
1. Cook diced onion in olive oil over medium heat.
2. When they start to soften, add ground turkey and sausage (casings removed). Break it up as it cooks.
3. Add chopped red pepper and minced garlic and stir everything together.
4. Add red wine and cook for 2-3 minutes, until it has reduced down.
5. Then add tomatoes, drained kidney beans and black beans, broth, and spices.
6. Simmer for at least 30 minutes, until the red peppers are soft. Adjust the seasonings to your liking and enjoy!
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 483Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 96mgSodium: 1029mgCarbohydrates: 43gFiber: 13gSugar: 12gProtein: 36g
October 31, 2016 @ 3:02 pm
So perfect for fall! Delish!
October 31, 2016 @ 3:06 pm
Yum! That chili looks so good! I also love topping mine with cheese! 🙂
October 31, 2016 @ 6:29 pm
Looks really yummy! I'm totally trying this. xx