Ingredients
Meat and Vegetables
- 1 tablespoon Olive Oil
- 2 pounds Lean Ground Turkey
- 1 medium Onion, chopped
- 3-4 cloves Garlic, minced
- 1 medium Red Bell Pepper, deseeded and chopped
- 1 medium Green Bell Pepper, deseeded and chopped
Liquids and Tomatoes
- 28 ounces Canned Diced Tomatoes
- 3 cups Chicken Broth (add more as needed)
- 3 tablespoons Tomato Paste
Spices and Seasonings
- 2 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Oregano
- ½ teaspoon Garlic Powder
- ¼ teaspoon Cayenne Pepper
- Salt and Pepper, to taste
- 1 Bay Leaf
Beans
- 15 ounces Black Beans, rinsed and drained
- 15 ounces Dark Red Kidney Beans, rinsed and drained
- 15 ounces Cannellini Beans, rinsed and drained
Optional Toppings
- Shredded Cheese
- Sour Cream
- Cilantro
- Jalapeños
- Avocado slices
- Hot Sauce
Instructions
- Brown the Turkey and Aromatics: Heat olive oil in a skillet over medium heat. Add the ground turkey, chopped onion, and minced garlic. Cook until the turkey is browned and crumbled, and the onions are translucent, then transfer this mixture into the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add the chopped red and green bell peppers, canned diced tomatoes, chicken broth, tomato paste, chili powder, ground cumin, smoked paprika, oregano, garlic powder, cayenne pepper, salt, pepper, and bay leaf. Stir well to combine.
- Cook the Chili Low and Slow: Cover the slow cooker with the lid and cook the chili on the low setting for 6 to 8 hours, or on high for 3 to 4 hours, allowing the flavors to meld and deepen.
- Add Beans: About one hour before the cooking time ends, stir in the rinsed and drained black beans, kidney beans, and cannellini beans. Continue cooking to heat the beans through and combine the flavors.
- Serve with Toppings: Remove the bay leaf. Serve the chili hot with your choice of toppings such as shredded cheese, sour cream, fresh cilantro, sliced jalapeños, avocado slices, or a dash of hot sauce for extra kick.
Notes
- You can substitute ground turkey with ground chicken if desired.
- Add more chicken broth if you prefer a thinner chili consistency.
- Adjust spices to your heat preference, especially cayenne pepper and chili powder.
- Leftovers keep well refrigerated for up to 4 days and freeze well for up to 3 months.
- For a vegetarian version, omit turkey and use vegetable broth, then increase beans or add lentils.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
