This slow cooker recipe uses ground turkey as a healthier alternative to beef, and is loaded with beans and warming spices to make a satisfying meal.
- 1 tablespoon of olive oil or corn oil
- 1 medium red onion, finely chopped
- 1 medium bell pepper (any color), chopped
- 1 cup frozen corn kernels, thawed
- 1.5 lbs. lean ground turkey
- Salt and pepper
- 2 large garlic cloves, minced
- 2 tablespoons tomato paste
- 1 – 28-oz. can diced tomatoes
- 1 – 15-oz. can black beans, drained and rinsed
- 1 – 15-oz. can dark red kidney beans, drained and rinsed
- 1.5 cups of low-sodium chicken broth
- 2 teaspoons mild or spicy chili powder, depending on your preference
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
Green onion, shredded cheddar cheese, low fat sour cream or yogurt, sliced green onion or finely chopped red onion
- Heat the olive or corn oil in a large heavy pan over medium-high heat. Add the chopped red onion, bell pepper and corn, and saute until tender – about five minutes.
- Add the ground turkey to the onion-pepper-corn mixture, breaking up the turkey with a spoon or spatula. Cook until there are no signs of pink or undercooked turkey, and the meat is slightly brown.
- Season with salt and pepper to taste, then add the garlic and tomato paste to the pan. Stir to combine, then transfer the turkey mixture to your slow cooker. Turn the slow cooker to high.
- Add the canned tomatoes, beans, broth and seasonings to the slow cooker and stir to combine.
- Cover and cook for 4 hours. If the chili has too much liquid, remove and mash some of the beans, then return them to the cooker for a thicker texture.
- Taste and adjust seasoning as necessary. You can always add a little more of any of the spices or salt and pepper to taste, and cook for a bit longer if desired.
Garnish with toppings of your choice.