Slow Cooker Turkey Chili packed with protein and fiber, this healthy and hearty turkey chili will keep you warm and cozy all winter long.
Brr-brrrr… One of the (many) perks of working from home is that winter is never too painful. But of course I still have my second job as a chauffeur for my kids, which get’s me out of the house enough to notice that winter is definitely here!
Naturally, when the weather gets cold our body crave warm, heavier and more filling foods. To me, that’s a great indicator that it is time to take the Crock Pot out of storage and start making some amazing meals.
Check out this Instant Pot Chili
One of my all-time favorite food is Chili. Given the fact that I grew up eating beans daily, this food seems to fit me like a glove. I honestly eat chili all year round, like no problem at all 🙂 However, there is something extra special about making chili on cold winter day. And when you add the Crock Pot into the mix, you literally have a combination for the most perfect comforting and cozy day.
But did you know I have been trying to make the perfect chili for years? From having tried so many chili recipes, I had pretty high standards and I wasn’t going to settle for just any chili recipe. So I tried so many different combination of beans, spices and cooking methods until (drum roll please!) TAH-DAH! This very recipe you see here. This is -my friends, the last chili recipe you will ever try, because once you make it exactly as you see here, you will be sold!
So here is the deal, if you actually read my posts and don’t just jump to the recipe, you notice that I am pretty flexible when it comes to my recipes and often times I suggest other ingredients, replacements, options to add or take away, etc… but not this recipe! oh no no no… do NOT change a thing!
This recipe is so delicious. Incredibly filling, tasty and warming. The kind of comfort food your body will crave over and over. The best part is, this turkey chili soup is healthy, packed with protein and fiber to keep your belly full for a while. However, if you are dead set into a lighter version of comfort food, try this Butternut Squash & Turmeric Soup.
Slow Cooker Turkey Chili
- 1 cup chicken broth
- 1 jar 25oz pasta sauce, plain no added flavors
- 1 can 15oz black beans, rinsed
- 1 can 15oz pinto beans, rinsed
- 1 can 15oz kidney beans, rinsed
- 1 tbsp olive oil
- 1 med white onion, chopped
- 4 cloves garlic, minced
- 1 whole red bell pepper, chopped
- 1 lb lean ground turkey
- 1 1/2 tsp sea salt
- 1/2 tsp cumin
- 1 tsp oregano
- 1 pk 1.25oz chili seasoning
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 tbsp brown rice flour
SLOW COOKER/ CROCKPOT INSTRUCTIONS
- Add the first five ingredients to the slow cooker/ crockpot and stir to combine. Cover and turn on high.
- In a large skillet heat the olive oil. Add the onion, garlic and red pepper and cook until soft and fragrant (3-5 minutes). Add the ground turkey and cook until no longer pink. Be sure to stir and break turkey into small chunks (10-12 mins). Add the salt, spices and seasoning, mix to combine. Next add in the tomato paste, chicken broth and brown rice flour to create a thick and flavorful broth.
- Pour the skillet content into the slow cooker/ crockpot, mix. Cover tightly and cook on high for 2 1/2 hours. When done serve with corn bread, sour cream and fresh parsley or cilantro.
INSTANT POT INSTRUCTIONS
- Turn the Instant Pot on sauté mode. When hot add in oil, onion, garlic and red pepper and cook until fragrant (3-5 minutes). Add in ground turkey and cook, stirring often until no longer pink (10-12 minutes). Season with salt, spices and seasoning, mix to combine. Add in broth and sauté for another minute or so. Start to add in the beans one by one and finally add the pasta sauce. Give it a final quick stir.
- Cover the Instant pot and seal the venting valve. Turn off sauté mode and switch to high pressure. Cook for 3 minutes. When done, quickly release pressure. Open and serve!