Easy, Hearty Goodness: Slow Cooker Turkey Chili
Slow Cooked Turkey Chili - Global Dish - Stephanie Arsenault
Easy, hearty, and packed with goodness, this Slow Cooker Turkey Chili is sure be a staple in your dinner rotation. It’ll warm you up on the coldest of days and won’t heat up the kitchen in the summer {and makes for a hell of a chili dog!}; win-win, no?
The best part, however, is how you finish it. Top off a bowl of this chili with some salsa, sour cream, sliced green onions, fresh jalapeños, cheese, tortilla chips, and whatever else you want. Sliced radishes? Heck yes. Cubed or smashed avocado? Oh, yeah. Don’t be shy, friends.
Slow Cooker Turkey Chili - Global Dish - Stephanie Arsenault
SLOW COOKER TURKEY CHILI
INGREDIENTS:
Extra virgin olive oil
1 small-medium onion {or ½ large)
1 pound lean ground turkey
4 cloves garlic, minced or grated
3 stalks celery, diced
1 small zucchini, diced
4 large white mushrooms, roughly chopped
1 large bell pepper, diced
2 jalapeños, roughly chopped
2 16 oz cans mixed beans, drained and rinsed
2 16 oz cans black beans, drained and rinsed
2 14.5 oz cans fire roasted tomatoes
1 bay leaf
1 cube tomato + chicken bouillon
¼ cup tomato paste
2 heaping tablespoons chili powder
1 tablespoon brown sugar
½ cup jarred salsa of your choice
1 cup fresh or frozen corn
Salt and pepper, to taste
OPTIONAL TOPPINGS:
Sour cream or Greek yogurt
Salsa
Green onions
Fresh or pickled jalapeños
Avocado
Chopped cilantro
Tortilla chips
INSTRUCTIONS:
Place a large pan over medium heat and pour in a good glug of olive oil; add onion and cook for a few minutes, stirring often. If you’re using an Instant Pot, do this on sauté mode {woohoo! Less dishes!}. When the onion becomes translucent and starts to brown a bit, add the turkey and cook it until it’s no longer pink. Add the garlic and cook for another minute or so, or until fragrant.
Now, if you’re using a regular slow cooker, this is the time to transfer the meat mixture. If you’re using an Instant Pot, just keep everything where it is.
Stir in the remaining ingredients, except for the salt and pepper. Close the lid and cook for 4-6 hours on high. If you want to use the pressure cooking function of an Instant pot, press Beans / Chili.
Before serving, taste the chili and add some salt and pepper, if necessary. Scoop into bowls, add desired toppings, and enjoy!
Slow Cooked Turkey Chili - Global Dish - Stephanie Arsenault