Yesterday I baked 3 different dessert recipes before going to my girls white elephant Christmas party and I honestly can’t even begin to explain how thankful I was for my crockpot. I knew I needed to make lunches for the week but seriously didn’t have more than 15 minutes to spend on preparing it.
This Slow Cooker Turkey Chili probably took 10 minutes to prep and then I was done! Of course it’s healthy and lean but it also has all of the flavors and heartiness of traditional chili. This recipe is now an absolute staple in our household!
- 2 lbs ground turkey I used 93% lean
- 1 tbsp olive or avocado oil
- 1 28 oz cans of crushed tomatoes
- 2 14 oz cans black or kidney beans
- 1 8 oz can diced green chilies
- 1 cup chicken broth
- 1 bell pepper diced
- 2 white onions diced
- 3 cloves garlic minced
- 1/2 jalapeno minced, optional
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp dried oregano
- 1 tsp salt & pepper
- 1/2 tsp cayenne pepper or red chili flakes
- Greek yogurt or Sour Cream
- Green onion
- Tortilla chips
- Shredded cheese
For a slow cooker, you will need to brown your turkey and saute your onions and garlic in a separate skillet. In the InstantPot, use the saute setting.
Heat oil in the skillet or InstantPot. Saute the onion and garlic until fragrant, about 3-4 minutes Add ground turkey and cook until it’s browned and just cooked through.
Add remaining ingredients to the slow cooker or InstantPot. Stir to combine.
Cook in an Instant Pot for 20 minutes on high pressure or cook in a slow cooker for 7-8 hours on low or 4-5 hours on high. You can also use a regular pot with a lid. Just turn heat to low and cover for 30 min to 1 hour.
Use quick release to vent the InstantPot. Add more seasonings to taste and add your toppings!
If the chili is watery, add tomato paste to thicken. If it’s too thick, add chicken broth.