Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 2 lbs lean ground turkey
- 1 onion, chopped
- 3-4 garlic cloves, minced
- 1 red bell pepper, deseeded and chopped
- 1 green bell pepper, deseeded and chopped
Canned Goods and Liquids
- 28 oz can diced tomatoes
- 3 cups chicken broth (more as needed)
- 3 tablespoons tomato paste
- 15 oz can black beans, rinsed and drained
- 15 oz can dark red kidney beans, rinsed and drained
- 15 oz can cannellini beans, rinsed and drained
Spices and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- 1 bay leaf
Instructions
- Brown the turkey and aromatics: Heat olive oil in a skillet over medium heat. Add ground turkey, chopped onion, and minced garlic. Cook, breaking up the turkey, until the meat is browned and the onions are soft. Transfer this mixture to your slow cooker.
- Add remaining ingredients: To the slow cooker, add chopped red and green bell peppers, diced tomatoes, chicken broth, tomato paste, chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne pepper, salt, pepper, and the bay leaf. Stir well to combine all ingredients evenly.
- Slow cook the chili: Cover and cook on Low for 6–8 hours or on High for 3–4 hours. The long cooking time allows flavors to meld and vegetables to soften thoroughly.
- Stir in the beans: During the final hour of cooking, add the rinsed and drained black beans, kidney beans, and cannellini beans. Stir gently to incorporate and let them warm through without becoming mushy.
- Serve and garnish: Ladle the chili into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, fresh cilantro, hot sauce, or jalapeños for extra flavor.
Notes
- For a spicier chili, increase the cayenne pepper or add diced jalapeños with the bell peppers.
- If you prefer a thicker chili, reduce the chicken broth slightly or cook uncovered for the last 30 minutes.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Leftovers taste even better once the flavors have had more time to meld overnight.
- Use lean ground turkey to keep the chili healthier and lower in fat.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
