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.
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. Below I’ve added a delicious Nachos recipe which you can use chili in replacement for the black beans!
- 1 cup chicken broth
- 1 jar 25oz pasta sauce (plain sauce, 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 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 lb lean ground turkey
- 1½ tsp sea salt
- ½ tsp cumin
- 1 tsp oregano
- 1 pk 1.25oz chili seasoning mix
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 tbsp brown rice flour
- Add the first 5 ingredients to the crock pot/ slow cooker 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 mins). Add the ground turkey and cook until no longer pink. Be sure to stir and break the turkey into little chunks (about 10 minutes). Add the salt and spices and mix to combine (2 mins). Add the tomato paste, chicken broth and brown rice flour to create a thick and flavorful sauce.
- Add the skillet content into the crock pot/ slow cooker, mix. Cover tightly and cook on high for 2h to 2½ hours.
- Serve with corn bread, shredded cheese, sour cream and fresh parsley or cilantro.
- Turn instant pot on sauté mode. When hot add in oil, onion, garlic, red pepper and sauté until onion is translucent (3-5 mins). Add in ground turkey and cook, stirring often until no longer pink (10-12 mins). Season with salt, pepper, cumin and chili mix. Add in broth and sauté for another minute or two.
- Start adding in the beans (rinsed) and give it a good stir. Finally add the tomato sauce (do not stir).
- Cover the instant pot, seal the venting valve and cook on high pressure for 3 minutes. When done, quickly release pressure. Open the instant pot and serve.